Creme Fraiche

Because goat milk is naturally homogenized it wont develop a deep cream line. If you want to tap into the wonders of a true artisan creamery you will need a cream separator. When you separate the cream it will be a very heavy manufacturer grade. Since there is no way to standardize the fat content I just add whole milk back to the cream until it is the consistency I need.

Half and half (10.5-18% fat)
Light, coffee, or table cream (18-30% fat)
Medium cream (25% fat)
Whipping or light whipping cream (30-36% fat)
Pegs of cream (15-20%)
Heavy whipping cream (36% or more)
Extra-heavy or manufacturer’s cream (38-40% or more) 

Creme Fraiche is a heavy bodied cultured cream that originates from the Normandy and Brittany regions of France. It is thicker than sour cream with a mild flavor closer to unsweetened whipped cream. Versatility is the hallmark of Creme Fraiche which is why this velvety, rich delicacy deserves a special place in the home dairy.

Creme Fraiche
2 quarts of heavy cream
1/4 tea aroma mesophilic culture
1 drop of rennet diluted in one cup of water (optional)

Warm cream to 84F, sprinkle culture on the surface of the cream allowing it to rehydrate before mixing. Add 1/8 cup of diluted rennet if a firmer Creme Fraiche is desired. Set at room temperature 12 hours until very thick. At this point you can refrigerate it or drain with muslin until it reaches desired thickness.

Creme Fraiche Pesto
I am already harvesting basil this year and used Creme Fraiche to make a wonderfully creamy pesto. I don't have a real recipe. I just threw a small handful of walnuts, a large handful of fresh basil, a drizzle of extra virgin olive oil and a scoop of Creme Fraiche in the blender and processed until fairly smooth. Fantastic!