Recipe

Homemade Creme Fresh Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago Why buy Creme Fresh when you can so easily make your own? Servings:1	Chefelaine
	easy affordable delicious

Does this look good? Yeah! / Nope

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Ingredients

Crème fraîche is pronounced 'krem fresh'.

It is a thick and smooth soured cream with a rich and velvety texture.

This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria.

(However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.)

The butterfat content does vary (usually 30%), as there is no set standard so you will find every brand tastes a little differently.

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.

It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk.

This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours.

It is ready when it is thick, with the consistency of thick cream.

If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot.

Also, don't worry about the cream going bad.

The benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria.

Once the crème fraîche has thickened sufficiently, cover and place in the refrigerator.

It will continue to thicken and take on a more tangy flavor as it ages.

Crème fraîche will keep in the refrigerator for about 7-10 days.

It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings.

It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.

Directions

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.

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Comments

elgab89 1 year, 2 months ago said:
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!

hollymayb 1 year, 2 months ago said:
Wooo Hoooo!!! I always have so much trouble finding Creme Fraiche, and now I can make it! Big high 5 for you!

frantic 1 year, 2 months ago said:
I am with elgab89 on this one, 3 high 5's ... at least. Great work. frantic (also another creme fraiche fan.
ps. describe tilapia in detail. I don't know we get it here upside down under that name. Can you give me flesh, taste, flakiness, etc. details so I can substitute something?

linspj 1 year, 2 months ago said:
WOW, never thought I could make my own. Thanks for sharing this.

robertg 1 year, 1 month ago said:
This is great,my 3- 5's also.......Bob

How much cream and buttermilk do I need?

m11andrade 1 year, 1 month ago said:
Thanks for posting this!!

gapeach55 11 months ago said:
Chef you definately give excellent detail.If you do this in school you should definately receive an A+. I also give you 3 5's.

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