Crème Fraiche & Yogurt

I bought some buttermilk with which to make Pioneer Woman's Chocolate Cake (which was good, but not anything compared to her Carrot Cake; regarding the chocolate cake, Elle quipped, more aptly than she may have known that it "tastes like Texas Sheet Cake"). Anyway, while poking about for something to do with the rest of the buttermilk, I found out how easy it is to make Crème Fraiche. With strawberry season coming up, you'll want to have this in your repertoire.

Crème Fraiche

Heat to no more than 85 degrees on an instant thermometer:
1 to 2 T cultured buttermilk (don't use the vinegar trick, it won't work)
2 C heavy cream
Pour into a clean glass jar.

Partially cover and let stand at room temperature (between 65 & 75 degrees) for 8 to 24 hours, or until thickened.

Stir and refrigerate at least 24 hours before using. Will keep about 2 weeks in the refrigerator.

See how easy that was? Yogurt is about as easy, though I use a yogurt maker (thanks Mom), so that helps a bit.

Yogurt

Bring to boil:
1/2 gal. homogenized milk - but not ultra-pasteurized as ultra-pasteurizing is the anti-yogurt

Add:
1 C +/- heavy cream (optional, yet highly recommended)

Cool to 105 -110 then add some to:

1/2 C yogurt

Stir to combine then combine with warm milk into inner yogurt container.

Plug in and leave overnight.

and yogurt cheese? Couldn't be easier.

Put yogurt into your cheesecloth. Set to drain over a bowl. Go to bed. In the morning, admire and season (if you wish) your lovely spreadable fragrant cheese.

recipe