Sour cream is very similar to Crème Fraiche. One of the differences is the fat content.
Sour cream is made using light cream, whereas Crème Fraiche is made with cream with a 40 % butterfat content. The other difference is that sour cream often has a thickening agent added such as gelatin or rennet. I have chosen to use rennet suitable for vegetarians.
- 1 litre light cream
- 2-3 drops of calcium chloride diluted in one tablespoon of non-chlorinated water
- 1 dose of Mesophilic Soft Curd direct inoculation culture
- 2-3 drops of liquid rennet diluted in one tablespoon of non-chlorinated water
- Stainless steel pot to place your cream in
- Cheese thermometer
- Pour your cream into your stainless steel pot and mix in your calcium chloride solution.
- Heat to 30°C and add your starter culture and rennet, mixing in well.
- Let rest undisturbed for 12 hours at room temperature.
- When your mixture has set, spoon it into an airtight container and store in the refrigerator for up to a week.