Public recipe with member extras
Goat's Milk Crème Fraîche
Thicker and less sour than sour cream, perfect for dolloping on desserts.
- Yield
- Makes about 2 cups | Prep: 5 minutes active | Cook: 24 hours culturing
Artisanal Cheeses & Dairy Staples
What you need
Ingredients
- 2 cups goat's milk cream
- 3 tablespoons cultured buttermilk
Method
Instructions
- Whisk the cream and buttermilk together in a clean glass jar.
- Cover loosely with cheesecloth or a breathable lid and let sit at room temperature for 24 hours, until thick enough to coat a spoon.
- Stir gently, cover tightly, and refrigerate at least 6 hours before using.
- Store refrigerated up to 2 weeks.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.