Lovely and Warm

I made creme fraiche on Saturday. Ran across a recipe somewhere and was thrilled how easy it was. Not like ricotta or panner which require cooking on the stove, cheese cloth and some sort of plan to hang the curds and let the whey flow out. Way too involved for how I was feeling. The recipe was 1 cup heavy cream to 1-2 tablespoons of buttermilk. Mix it up, cover, let sit 24 hours or until very thick.

It was awesome. I'd pass through the kitchen on the way to doing laundry and peak in the bowl to see it bubbling away. The next morning, nice and thick creme fraiche was waiting for me to put it in the fridge and enjoy.

But this is heavy cream.

I forget how many grams of fat, but it's not pretty. So today, I'm giving it a whirl with skim milk. I'm not really expecting anything, since I'm pretty sure it's ultra-pasteurized and that means most of the enzymes in the milk are denatured. We'll see, maybe as long as the buttermilk isn't ultra-pasteurized it'll work.