Name: Creme Fraiche
Ingredients: 2 tablespoons buttermilk; 2 cups heavy whipping cream

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Creme Fraiche

buttermilk

heavy whipping cream

Mix together buttermilk and heavy cream.  Let sit at room temperature for six to eight hours.


Cover and refrigerate for at least 24 hours before serving.


This is the same recipe I got from the chef where I work. You can also use sour cream instead of buttermilk if you don't have it on hand.

For best results, instead of storing in the refrigerator, place on top of a counter. Place a piece of cheese cloth over the top of the bowl and secure it with a rubber band or piece of string.  When you are ready to use, add a half teaspoon of sugar and blend with a spoon until the texture is consistent, as some liquid will usually accumulate in the bowl during the curing period.  Buttermilk is usually the preferred culture, but sour cream works better, in my opinion.

This works just as well with half and half with less calories.

I make mine with equal parts whipping cream & sour cream (8 oz ea). Mix together & leave all day on countertop. I make mine into a horseradish dip for prime rib. I just add some horseradish & salt to taste (after it's spent all day thickening). Everyone raves. I'm sure it would be equally wonderful to add sugar to taste & then use on berries. I'm getting hungry.

I haven't tried this recipe yet, but i have read that when making creme fraiche to avoid buying ultra-pasturized whipping cream because it take much longer to thicken. I thought this might help since some people feel it comes out too thin. Also, many people choose to heat the cream to about 104 degrees, remove from heat, and then add the buttermilk, and stir everyone 5 hours when storing at room temp.

It will be less runny if you use a yogurt maker or put it in the oven at about 100 degrees for five hours or even overnight. Just keep an eye on it so it doesn't start to take on a cheese-like quality.

Followed the directions explicitly this creme fraiche is very runny. I expected it to congeale but it never did. Same consistency a day and a half later as when I first combined the buttermilk and cream.

This is a good recipe. However I prefer to let mine cure on a shelf in my kitchen and not the refrigerator. Mine comes out thicker than this.

The creme fraiche was good but didnt really thicken up the way I hoped... however I whipped it with the mixer and it came out just fine. Prob not the texture you would expect but served its purpose!

Creme Fraiche

Servings: 2

Cost: $2.67 /serving

Author : NEONWILLIE

Ingredients

Instructions

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