Test notes
In my initial research, I noticed that almost all the existing recipes followed the same basic method. Mix the lacticello and the cream grown in a glass container, then let it sit at room temperature for everywhere for 8-24 hours until they thicken before relaxing completely in the refrigerator.
The only real difference I saw was in the relationship between lacticello: cream. Various recipes required a ratio between 1 – 2 tablespoons of lacticello with 1 cup of heavy cream.
Initial tests
Round 1
I have both tested these relationships with various dairy products and creams and I saw very mixed results.
The first time, none of my jars (one with 1 tablespoon of lacticello and 1 cup of ultra-past cream and one with 2 tablespoons of lacticello) thickened, despite having sat down at room temperature (69°F) for 12+ hours. I thought it didn’t work, but in reality they only needed closer to 24 hours. This was probably due to a colder ambient temperature.
Round 2
For the round 2, I wanted to try a local cream. I have also read a local pasteurized cream as it will imitate traditional flavor and consistency more closely. You see, in Normandy, Crème Fraîche is appreciated for its superior taste, using high quality local lacticini with its regional “terroir”.
Put simply, local milk brands often have more flavor than a mass market product. In addition, some people say they avoid ultra-pastorized cream (up) as it can lead to inconsistent results. However, I had no problems with it in various tests, as you will see below.
This is where things have become hairy. Every time I tried, the result was a strange mixture with thick, buttery like pieces, slightly thickened cream and a little serum of milk that poured on the bottom.
After some searches, I discovered a couple of problems. The only local cream in several grocery stores around me was both not homogenized AND It had a higher fat content (40%). In theory, this was really perfect!
He was much closer to traditional milk in France; However, because the cream was fatter AND A little separate, led to a more buttery and grainy consistency after fermentation. It must be mixed very well to prevent that separation.
Final tests
For my last set of test, I wanted to compare 3 of the most successful options against each other after a 12 -hour fermentation period between 71 ° F – 72 ° F.
You can see the coherence of each post-femination test at room temperature (Image 1) And after being cold (Image 2).
Results:
| Vase | Relationship | Post-Fement (ambient temperature) | Post-Fement (refrigerated) |
| #1 (Image 1: Left / Image 2: above) | 1 cup of cream (36% fat): 2 tablespoons of lacticello | Thicker texture (such as refrigerated sour cream), moderate acidity | Thicker texture, moderate acidity |
| #2 (Image 1: Middle / Image 2: Middle) | 1 cup of cream (36% fat): 1 tablespoon of lacticello | FREE texture (like simple yogurt), slight acidity | Thick and creamy (slightly freer than the refrigerated sour cream with a buttery consistency) |
| #3 (Image 1: Right / Image 2: below) | ¾ cup of heavy cream (40% fat): ¼ cup of whole milk*: 1 tablespoon of lacticello | FREE texture (like simple yogurt), moderate acidity | Smoother and slightly freer textures with some pieces of fat (slightly thicker than Mexican cream) |
*I cut the heavy cream with whole milk to reduce the fat content and reduce the risk of separation.
Conclusion
- You can easily Adapts relationships to your preferences. For a super thick consistency, use 2 tablespoons of 1 cup of cream. Personally, however, I found 1 perfect tablespoon, with a creamy, smooth and spoonable consistency, delicate sweetness and a light flavor.
- Creams on Candies Work. The UP creams prepared well; My theory is that UP products with minimal additives (both brands have tried only He had Gellan Gum) worked well. I would not recommend products with more additives or additives such as carralgeenan, mono and diglycerides or polysorbated, since I have not tried them.
- For the best results, look for pasteurized, homogenized cream. Even with a lower fat content, my third test had small pieces of fat. However, it was delicious and had the feeling of mouth smoother, albeit with a slightly freer finish. My hypothesis is that if I had tried closer to the ⅞ Cream cup: 2 tablespoons of whole milk: 1 tablespoon of lacticello, it would have set itself more correctly.
- In online research, I saw it more Traditional options are not so “rigid” Like Crème Fraîche purchased in the shop, so this is not necessarily a negative thing.
- If this is yours first timeI advise you to try a 36% fat cream with 1 tablespoon of lacticello and see how you like it before adapting in the future.
