M5 lab 8

 I made Creme Fraiche. I chose to make Creme Fraiche because I actually just ran out of sour cream and I saw that it could be a substitute so I thought why not give it a chance. 

This was my two cups of heavy cream. 

I then added my 3 tbsp of cultured buttermilk.

After it was brought up to room temperature I poured it in my steralized glass jar and tightly screwed on the lid. 

- I tasted it while it was warm and it was not super sour, I definitely thought it was going to be more sour.  I am curious to see how the flavor develops after its sat for 24 hours. 

- What went really well was that I learned how to make a substitute for something I use on a weekly basis. There isn't anything I would have done differently, the recipe was very simple. 

- When making creme fraiche it is a process of fermentation. It when the lactic acid bacteria convert lactose into lactic acid. When it converts it thickens the cream and gives it the sour flavor. 

- The process of making creme fresh follows ; 

~ Sterilize  jar with a lid by boiling it in water for 20 minutes

~ Warm the cream until it’s approximately room temperature 

~ Add the buttermilk. 

~ Pour the mixture into the glass jar, screw on the lid, and let sit at room temperature for 24 hours

~ Stir every 6-8 hours

~ After 24 hours your creme fraiche should be thick

~ Stir, then place in the refrigerator for another 24 hours

~ After the second 24 hours it’s ready to use