Crème Fraîche and sour cream are both cultured dairy products, but they have distinct differences. Crème Fraîche is traditionally made from unpasteurized cream and has a richer, creamier texture and a milder taste compared to sour cream. It's also more stable at higher temperatures, making it suitable for cooking and baking. Sour cream tends to curdle when heated, while Crème Fraîche does not. In essence, if you're looking for a dairy product with a velvety texture and a complex flavor profile, Crème Fraîche is the way to go.

For short-term storage, it's best to keep the Crème Fraîche Starter Culture in the refrigerator where it will remain active for a limited period. For longer-term storage, you can freeze the culture, ensuring its viability for an extended time. Proper storage conditions are crucial for keeping the bacterial cultures active, guaranteeing successful fermentation for future batches.

How can I flavour my Crème Fraîche?

Successful fermentation of Crème Fraîche is usually indicated by a thickened texture and a tangy, rich flavor. The product should look creamy and have a smooth consistency. If you notice any off-putting smells, discoloration, or mold, it’s best to discard the batch and start anew.

Crème Fraîche is incredibly versatile. You can use it as a topping for desserts, blend it into soups for added creaminess, or mix it into sauces to enhance flavor. It's also a great substitute for mayonnaise in dips and dressings. The possibilities are virtually endless, making it a must-have cultured dairy product in your culinary repertoire.

If your Crème Fraîche is too runny, it might be due to insufficient fermentation time or temperature. Ensure you're keeping your mixture at the recommended temperature for the entire fermentation period. Conversely, if it's too thick, you might have fermented it for too long or at a too-high temperature. Remember, the consistency can also be affected by the type of milk or cream you use, so you may want to experiment with different brands or fat contents.

If your Crème Fraîche hasn't fermented properly, consider these troubleshooting tips:

1) Ensure your starter culture is not expired and was stored correctly.

2) Make sure your equipment was properly sterilized.

3) Double-check that you followed the temperature and time guidelines.

4) If using raw milk, ensure it was properly pasteurized to avoid undesirable bacterial cultures.

By following these tips and the instructions included with your Crème Fraîche Starter Culture, you're more likely to achieve the desired taste and texture in your homemade Crème Fraîche.

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