Homemade Creme Fresh
From chefelaine 15 years ago
- - to make
- Serves 1
Why buy Creme Fresh when you can so easily make your own?
Ingredients
- Crème fraîche is pronounced 'krem fresh'. shopping list
- It is a thick and smooth soured cream with a rich and velvety texture. shopping list
- This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. shopping list
- (However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.) shopping list
- The butterfat content does vary (usually 30%), as there is no set standard so you will find every brand tastes a little differently. shopping list
- The Crème fraîche found in specialty food stores and some grocery stores in North America is pasteurized and the only problem with buying it is its price; it is ridiculously expensive....so much so that you may want to try making your own. shopping list
- It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk. shopping list
- This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. shopping list
- It is ready when it is thick, with the consistency of thick cream. shopping list
- If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. shopping list
- Also, don't worry about the cream going bad. shopping list
- The benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria. shopping list
- Once the crème fraîche has thickened sufficiently, cover and place in the refrigerator. shopping list
- It will continue to thicken and take on a more tangy flavor as it ages. shopping list
- Crème fraîche will keep in the refrigerator for about 7-10 days. shopping list
- It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. shopping list
- It can also be whipped, along with a little sugar, and used in place of whipped heavy cream. shopping list
How to make it
- In a medium saucepan over low heat, warm the cream to 105 degrees F.
- Remove from heat and stir in the buttermilk.
- Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.
- Stir and taste every 6 - 8 hours.
- This process takes anywhere from 24 to 36 hours, depending on your room temperature.
- The crème fraîche is ready when it is thick with a slightly nutty sour taste.
- Chill cream, in the refrigerator, for several hours before using.
- Crème fraîche may be made and stored in the refrigerator for up to 10 days.
The Rating
Reviewed by 15 people-
Can I give you 3 of 5s on this one! One 5 for the detail and work you put in it, one 5 for the amazing info and one 5 for Creme fraiche that I absolutely adore!
elgab89
in Toronto loved it
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Wooo Hoooo!!! I always have so much trouble finding Creme Fraiche, and now I can make it! Big high 5 for you!
hollymayb
in Baltimore loved it
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WOW, never thought I could make my own. Thanks for sharing this.
linspj
in New Hartford loved it
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