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Creme Fraiche Help Needed

17 years ago

After the hard drive crashing and me loosing all of my recipes I bought another PC. It had a Word program on it that Microsoft wanted me to pay for. I already had a word program. Make a long story short, I would type in a recipe and it would put it in either program. Now the one I didn't buy will not let me open the others. So I've lost lots of recipes again.

I need some homemade creme fraich recipes please. It's almost impossible to find creme fraiche in the stores here. Every one I find on the web says to heat the cream. It seems to me folks here had a way of making it that you do not heat the cream, because I made it and don't remember heating.

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Comments (6)

acorn
17 years ago
I make it by adding 1/4c of yougert, not the procesed kind, to a pint of cream and leaving it in the pantry overnight.
stacy3
17 years ago
Creme Fraiche - Chase
1/2 cup heavy cream
1/2 cup sour cream
Whisk together, pour into a jar, cover and let stand in a warm place for 12 hours. Stir and refrigerate for 24 hours. Keeps a week.
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Homemade Creme fraiche didnt work
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I agree with cloudy christine - you lacked live bacteria (aka cultures) for fermentation found in buttermilk. You can use reconstituted powdered buttermilk for this purpose if you don't want to purchase liquid buttermilk. Plain yogurt (with live cultures) would also work as a source for live bacteria necessary. If you try again, you might want to use your oven with the light on for a more constant temperature, and the temperature needs to be around 80-degrees F for this type of fermentation. Be sure to give the oven about 30-minutes to warm-up and take the temperature at several spots in the oven. My "best" temperature is usually as far from the light as possible. -Grainlady
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I always make my own Creme Fraiche, very easy, and tastes great but you need to make it about 36 hours in advance. Creme Fraiche 1 1 cup heavy whipping cream 1 cup dairy sour cream Whisk together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen overnight or until thickened. Cover and refrigerate 24 hours. The longer it sits the tarter it gets. Will keep for 7 days I prefer the above recipe but here is another that works well. Both are from the Silver Palate Creme Fraiche 2 2 cups heavy whipping cream 2 teaspoons buttermilk Pour the cream and the buttermilk into a glass jar. Cover and hake for 1 minute. Let stand in a warm place until thickened, at least 12 hours (overnight). Stir well and refrigerate for 24 hours. Will keep 7 days
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Comments (13)
Below recipe is from Emeril Lagasse on the foodnetwork site. I have not tried it. I discovered that the grocery I go to actually had some creme fraiche (obviously, I was too quick to judge their offerings), although it was so well hidden that the store manager didn't even know they had it. I lucked upon the guy who stocks the refrigerated cases in the deli area and he showed me where it was. 1 cup heavy cream 2 tablespoons buttermilk Directions In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
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Creme fraiche
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Comments (4)
I'd use sour cream but it's really easy to make creme fraiche and it does have a nice tart flavour. I use half sour cream and half heavy cream or whipping cream. Stir and let sit on the counter several hours (4-6) until thickened. Keeps in the fridge for a week. Maybe too late for this time but try it next time, it's very tasty. I use it in Stroganoff and it's fabulous with berries too.
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stacy3
17 years ago
Creme Fraiche 2
2 cups heavy cream
2 tsps buttermilk
Directions same as above but it only needs 24 hours in the fridge.
Note (from Chase): no matter which way I make it I make it two days ahead.
Terri_PacNW
17 years ago
I do 2T of buttermilk to 1 c of cream.
In a canning jar on the counter over night. Shake a few times. Put in the fridge in the morning if it's thickened enough.
BeverlyAL
Original Author
17 years ago
I knew I could count on you! Thanks!

Beverly
Marigene
17 years ago
I do it the same as Stacy and Terri and it usually thickens right off.

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