How can I make creme fraiche quickly without waiting for it to curdle?
The recipe I have says to wait 24 hours but I don't have that much time! Is there any way to speed up the process? Thank you!
Best Answer
True creme fraiche is made by a biological process. Within certain limits, fermentation may proceed faster at warmer temperatures, but in the end, you have to wait for the culture to grow and do its work of emitting the acid that thickens the cream.
I would be cautious of raising the temperature above more than a very warm room temperature, however.
My survey of recipes (you didn't provide the one you used) indicates that should be usable after eight to twenty four hours, but it will be thicker the longer you wait. Even after the fermentation period, several recipes indicate that it will continue to thicken and improve for several more days under refrigeration.
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Why did my crème fraîche curdle?
A. Sometimes over culturing (too long or too warm) can cause it to curdle or become lumpy before it separates fully. To make a smooth consistency, simply whisk it. (Remove some of the whey if you like, or stir it back in.)How long does it take for crème fraîche to thicken?
Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.How do you thicken runny crème fraîche?
The starter culture ratio is about one cup of heavy cream to 1-2 tablespoons of buttermilk. Two tablespoons per cup will thicken faster, whereas one tablespoon per cup will be creamier. The temperature of your room will also affect the thickening time; a cooler kitchen will take a little longer than a warmer one.How do you stiffen crème fraîche?
Stir in about a tablespoon of sour cream or yogurt as a souring agent. Cover and let sit at room temperature overnight. It will just be slightly thickened and a tad soured. Chill overnight to thicken it more.Easiest Way How To Make Creme Fraiche
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