And Then...

Here's the creme fraiche hanging to drain at room temperature for 8 hours. This hanging process naturally thickens it and also develops the tang and slightly nutty flavor associated with French creme fraiche. In the middle picture I am showing the thickness of the creme fraiche after it's initial 12 hour ripening period. The culture has set the heavy cream and it now has the consistency of a thick whipped cream. Pictured last is the extra thick organic yogurt I made. And let me tell you, I will never buy yogurt again. This yogurt was so good it made me suspicious. It was so damn creamy and thick. When I compared it to some of the more "top of the line" yogurts out there, it won hands down. Best of all, it's organic and it's ingredient list is only two words long.

So you want to know what I did with all this dairy heaven? Well, first off I need to ask you if you've ever heard of PinkBerry? If not I'll just tell you they're the latest craze in frozen dairy goodness. I've had their stuff and it's good but what I made with this yogurt was great. After allowing the yogurt's tartness to mature, I added it to my ice cream maker. When it was just about frozen, I added about 2 cups worth of a mixture of blueberries cooked down with honey. This super sweet mixture swirled in to the yogurt and balanced beautifully with the creamy tartness. Needless to say, my kids went bananas for the stuff and the two quarts were finished over the weekend. So my total ingredient list went like this: Organic Whole Milk, Organic blueberries, Wild Honey. PinkBerry, eat your heart out. Now on to the fate of the quart of creme friache. We had company for dinner last night and I made a Nectarine Upside Down Cake with lightly Sweetened Whipped Creme Fraiche. It was rather delectable and consumed within seconds so there's no picture unfortunately.