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Creme Fraiche - DIY

14 years ago

Hello all,

I've tried several creme fraiche DIY recipes but most were not to my liking. I found a new method and thought I would share because it was fantastic.

This can be made 2 ways depending on how thick you want it.

Thick

8oz DAISY sour cream - cold

8oz Heavy cream - cold (NOT ultra-pasteurized and NO additives)

Mix both in a clean pint canning jar and top with lid and band - then shake jar a bit to mix well

Place in cool area for 18-24 hours (do not refrigerate)

After time is up put jar in fridge it will keep for about 7 days.

Medium Thick

4oz Daisy sour cream - cold

8oz Heavy cream - cold (NOT ultra-pasteurized and NO additives)

Place in cool area for 18-24 hours (do not refrigerate)

After time is up put jar in fridge it will keep for about 7 days.

Why Daisy sour cream?? It is the only sour cream I can find that has no additives. Why heavy cream that is not ultra-pasteurized and has no additives?? When I tried with any cream that had additives I always got an off taste and occasionally it did not thicken at all. I did attempt to make the creme fraiche with butter milk but all of the buttermilk available around here has additives and carrageenan or is ultra-pasteurized.

Cheers,

DL

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Comments (4)

lindac
14 years ago
Don't you hate it when they add "stuff" to things that are supposed to be as is? "They" ruined my favorite cottage cheese by adding preservatives, carrageenin gelatin etc....
Thanks for the how to.
Linda c
foodonastump
14 years ago
Exactly, Linda. My fresh ricotta recipe calls for un-ultrapasteurized cream as well but that's not so easy to find around here. On the other hand, fresh ricotta and creme fraiche are readily available. Expensive, yes, but between gas and time probably cheaper overall.

I forget where I finally found non-UP-cream last time. Maybe TJ's? If so, I've got no excuse, there are a couple near me.
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Like Sharon said, if it isn't green it is fine. Both sour cream and buttermilk are usually cultured so they can be used past the sell by date.
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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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A half cup sour cream mixed with a half cup whipping cream was the quickie version I found.
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You can't use sour cream to make creme fraiche in half and half...in fact you need to add 1/2 c sour cream to whole cream and that will give you creme fraiche. The problem with your formula is you can't start with 1/2 and 1/2 ....I am so sorry. As to the buttermilk. You only need a small amount so you can just get a container that is a pint if your store carries it. Also yes it does freeze but it separates when it is defrosted so you have to just cook with it ...no problem though.Also it keeps for months in the fridge...you can ignore the "use by" " sell by" date...it lasts and lasts. You can just freeze the 1/2 and 1/2 also. I do it all the time. It too will separate but that is OK if you are going to cook with it. Or use it to make homemade yogurt...will be very very rich and yum...or make ice cream or rice pudding...lots of things...make a tres leches cake !! I am SO sorry you are not feeling well. I hope you are better tomorrow. c
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dedtired
14 years ago
Whole Foods. Leave your arm and a leg at the cash register.

I never knew what was in creme fraiche. Now I do.

I know a woman who breeds race horses. She owned a big winner named Creme Fraiche. He won the Belmont Stakes. Just saying -- but that's what I always think of when I hear the words.

Here is a link that might be useful: creme fraiche the horse
Islay_Corbel
14 years ago
You might also like to try the following :
250ml fresh milk
250ml full cream
1 pot natural yoghurt
Mix and cover Leave at room temp. for 2 days. After that, put in the fridge. If it's too thick, add some milk.

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