Here at the holidays I line to take the time to have some fresh dairy products in the house to control the quality of what we get. Actually I like to all year round. These are such simple methods of doing what is good for the recipes all year round.
How to Make Crème Fraîche (in One Easy Step!) Recipe
1 Pint Heavy Cream
2 Tablespoons Cultured Buttermilk
Combine buttermilk and heavy cream in a non*reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in refrigerating for 2 weeks.
Fresh Ricotta RECIPE:
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice (I recommend the vinegar)
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander (lined with paper towels). Cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.