I had to go look it up to see what it is! Sounds/looks good!
I just started eating cheese last year. Enjoying some Finlandia imported Havarti this week…not local farm fresh or home made, but…the price was right. 
(On sale $1.49 for 8.8 ounce wheel)
The creme fraiche turned out very good!
Here’s what I did. I put it in very warm (almost hot) tap water, and placed in oven that was turned on for only 15 minutes. Left it in oven, turned off, over night to sit in residual heat. I had a towel on bottom of jars to protect them from touching hot metal. I used recycled pickle and olive jars
Then next day I removed jars from water bath, placed them in a cupboard, block out light and coldest part of the kitchen, and they sat there one day. This is what they looked like…soft peak formed, and nice sour tasting creme
Then I put them in the fridge and the creme became very very stiff
It is delicious! I will never buy sour cream or creme fraiche ever…this is a much better product, tastier and a whole lot cheaper!
Wow! There is no end to your amazing food photos! I am not even hungry, but i could just reach into the monitor and taste that creme fraiche!
Woohoo, I’m glad it working for you, it’s really quite easy if you have the patience to let it culture. At first I was afraid it would spoil if I left it unrefrigerated too long, but now I know if it doesn’t thicken, just leave it out longer!
I started with pasteurized HWC, and store bought sour cream as starter.
Used the quantities per @MableSyrup shown below
I put it at 150 def F for 15 minutes. Lowest setting on my oven. It didn’t get to 150. It got to about 120 deg F. I just did it to create a bit of a warm box for the water bath to sit it.
Creme fraiche uses mesophilic culture which doesn’t require heat to thicken, unlike yogurt which uses a thermophilic culture. You don’t need to put this in the oven at all. Just leave it out on your counter till it thickens.
OMG!!! I about died just reading this. Now I need to wipe the drool off the keyboard!
I have a question, though. This is 5 eggs and the bacon. How much of this is a serving? Did you work the macros out? Just curious, thank you!
Not really. All I care about is to stay below 20 grams carbs (which is almost zero), and below 50 g protein. I eat fat to satiety, and no calorie counting. Eating ZC eliminates need for macro tracking…it all becomes really really easy.
Bacon & Espresso with Almond Milk (yum!)
Lunch was Tuna with a little mayo, pickles, more bacon on a leaf of romaine
Dinner is a little Leftover Roast beef.
Side note… I have had the lap band for the past 8 years and can not eat normal size meals so I spread it out through out the day! Wish I would of found Keto earlier!!
Parmesian Crusted Pork Chops. I baked these at 350F for 20 min, broiled for 5 and they were moist chops! I had a bite of my Hubby’s that was coated in mustard and garlic before the cheese and the flavor was over the top. I will have a whole chop with mustard and garlic after ZC March.
