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Product Review (submitted on May 22, 2014):
I love Creme Fraiche. I used to make it from cultured buttermilk and half-and-half, but that doesn't seem to work with the buttermilk I can buy.
The problem with making creme fraiche is that only Ultra-Pasteurized cream and half-and-half are sold in stores.
This culture seems excellent, but the UP cream, etc. don't work very well. I'm going to try adding a cup of non-fat dry milk to the mix with the next batch to get a creamier more custard-like product. I imagine that will make all the difference.
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