French Cream - Creme Fraiche I Made It

French Cream - Creme Fraiche

pointsevenout 14 years ago
Recipe by Sas: French Cream Creme Fraiche
Never have made french cream before or priced it in a store. I hear it is outrageously expensive. It is quite easy to make, even using ultra-pasteurized cream.
Using this as the cream for a batch of ice cream. Has a wonderful buttermilk twang.
My pic is the non-whipped form. Headliner pic on the recipe appears to be whipped.
This recipe is a lot like how I convert regular milk to buttermilk.
Flag
pointsevenout 11 years ago said:

Well dang! I made this again. Thought I pulled a different recipe to try just for variety. Came out well again and a little thicker but I will whip it before using for a better presentation, like the recipe pic. Still has that buttermilk twang that I like.
This is a set-it-and-forget-it recipe. Left it setting for 30 hours this time only because I was otherwise occupied.

Flag
lovebreezy 11 years ago said:

You have been productive lately in the dairy department.

Flag
pointsevenout 11 years ago said:

All for a good cause. Had to make the ingredients for an enchilada recipe which is due out of the oven in less than a half hour.

Flag
pointsevenout 11 years ago said:

This French sour cream rides tall in the saddle after it is chilled.

Flag
pointsevenout 11 years ago said:

Used low-fat buttermilk as a culture when I made this again. It doesn't have the full twang that whole milk buttermilk delivers. I thought it would have the full twang since I was inoculating heavy cream with the culture.
Alas, I hope the store has whole milk buttermilk next time.

Flag
pointsevenout 11 years ago said:

Update: Found I had to leave the cream out at elevated room temp for longer than the recipe specs in order for the low-fat buttermilk to work up a nice twang.

Flag