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| Crème fraîche - keeping it going http://cookaholics.org/viewtopic.php?f=12&t=2960 |
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| Author: | Darcie [ Sat Jun 08, 2013 6:52 pm ] |
| Post subject: | Re: Crème fraîche - keeping it going |
Well, it only took about 4 months, but I did a side-by-side comparison of the Lehman's crème fraîche starter vs. using buttermilk. I could really smell the buttermilk in the buttermilk version. It was more tangy. The starter version had a much more pleasant aroma and a milder taste. The textures were very similar. I've had them both in the fridge for about 3 weeks and they are still fine. I really liked the more subtle, yet still tangy, starter version, but the cost differential is significant. If I am using it as an ingredient, the buttermilk version will be just fine. I will continue to buy the starter for the times I am using it straight. Even though the starter culture is more expensive than using buttermilk, it's still a lot cheaper than buying crème fraîche. |
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| Author: | Cubangirl [ Sun Jun 09, 2013 1:04 am ] |
| Post subject: | Re: Crème fraîche - keeping it going |
I made some using buttermilk and DH has been enjoying it berries, etc. As it was getting older and we were down to less than 1/4 cup, I made a new batch using buttermilk again, but I also added a couple of TBS. of the old one. We really like the taste of the mixture. I will see how long I can keep it going. The original was about a month old when I added it to the new one. We use it on any recipe calling for sour cream. I have found that if I wipe the jar top and skim any bit that starts to dry, it lasts a lot longer. |
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