Supergood crème fraiche
The crème fraiche finally made and it is divine: not so sweet as the heavy cream from which it’s made, but also not tart like yogurt—something in between, and its consistency changed to a soft thick almost-pudding, like it has become one giant soft curd. Totally divine. This is the buttermilk culture, which works at room temperature, with 1 pint of heavy cream. It took about 48 hours, but this is the first batch from the culture. I imagine the next will go faster: good shot of fully active culture should start things off fast.
