Crème fraîche. I know that it is made by letting raw cream or cultured pasteurized cream set at room temperature to let bacteria and enzymes do their work, but what is going on when I do this. What bacteria and enzymes are at work, what are they breaking down and what are they producing, and why is it safe to let itset at room temperature for more than 4 hours? I would really appreciate it if any know what is happening, just curious.
Thanks
