I make creme fraiche using 1 pint heavy whipping cream with about 1 tablespoon of cultured buttermilk, and let it rest at room temp for about 24 hours. This works fine, but: after 2 or so days in the fridge, the product loses body and returns to the consistency of cream. Flavor is good, no funky smell, but it’s gone wimpy. Any suggestions on how to correct this?
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