In article >,
Mark A.Meggs > wrote:

> >And, in the case of "real" sour cream with no additives (Daisy brand
> >lists just a single ingredient which is cultured cream), what is the
> >difference between sour cream and creme fraiche?
>
> According to Mendelson, the only real differences are that creme
> fraiche starts with better quality, richer, cream, and most modern,
> industrial-made sour creams have other things added (milk solids,
> carrageenan gum, etc.). I like Daisy sour cream myself.

It has no added crap so is well worth the price. I notice it's a popular
seller around here.

>
> If you're going to use store-bought sour cream as the starter, it has
> to have active cultures. Get a container with the farthest out use by
> date, get the best cream you can find (preferrably not
> ultra-pastuerized), heat the cream to 86 degrees, mix in the sour
> cream, and let it sit for about 12 hours.
>
> Let me know how it comes out. A the moment, I haven't gone past
> making my own yogurt.

We used to make our own yogurt. I'm eager to try this and bought a
carton of heavy cream today and plan to try it over the weekend. I shall
report!

>
> If you're interested in basic cheesemaking, take a look at Dr.
> Fankhauser's web page:
>
> http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html
>
> - Mark

Bookmarked and saved, thanks! I've never tried making cheese.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: