From: Chef M. Maloiseau’s test-kitchen
FRENCH “CREAM FRAICHE,” my U.S. version!
– 8 oz. of heavy cream
– 2 tbsp. live cultures plain yogurt
– 1 tbsp. live cultures plain sour-cream
Pour heavy cream in a sauce pan, bring to 180 degrees.
Stir 3 to 4 minutes (do not allow to boil), whisk in sour cream and yogurt, stir mixture at the same temperature for 5 to 6 minutes.
Tiny bubbles will come to the surface, maintain these bubbles.
Stir for approx. 5 minutes, remove from heat, let it cool in your pantry room temperature area for one hour.
Stir again, cover tightly to refrigerate.
– 1 quart of whole milk
– 1 cup of butter-milk
– sea-salt + white ground pepper
– ½ tsp. grated lemon zest
In a non-reactive sauce pan, combine milk and butter-milk, then
Carefully bring to 180 degrees for 3 minutes.
Then strain through a cheesecloth into a bowl, allow to cool gently.
When completely cool, add lemon zest, salt, white pepper.
Add any fresh herbs: chives/parsley/sage.
Option: garlic – ginger