How to Make Creme Fraiche or Crème Fraîche but not Krem Fresh
Creme Fraiche is like a homemade sour cream recipe but less tangy. Creme Fraiche is easy to make and can be 3-4 times cheaper than store-bought creme fraiche. Crème fraîche is a Frenchy-type word that sounds like Krem Fresh in English. What is creme fraiche? Crème fraîche is a thickened cream, similiar in consistency to sour cream. It makes an ideal topping for desserts; it is rich and velvety smooth and can transform whatever it tops into a dessert, especially fruit. Or it can add creaminess to savory dishes as well. Crème fraîche has a high fat content, so it can be added into dishes as they cook and the cream will resist curdling. Add it to soups and sauces to create a smooth, creamy richness. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish to something special. A crème fraîche recipe is simply heavy cream mixed with live cultures. These cultures can be introduced into heavy cream by simply adding a spoonful or two of active yogurt, or even cultured buttermilk. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish. A creme fraiche recipe is simply heavy cream mixed with live cultures. These cultures can be introduced to heavy cream by simply adding a spoonful or two of active yogurt, or even buttermilk.
Check out the video recipe, and for more creme fresh tips check out http://www.myfoodchannel.com/creme-fraiche-recipe/
And for more recipes check out the Chef Buck playlist:
http://www.youtube.com/user/FromUnderTheRock
and to print all recipes visit my website at http://www.myfoodchannel.com/
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Homemade Crème Fraîche Recipe
All you need to make crème fraîche is
HEAVY CREAM also called Heavy Whipping Cream and
YOGURT or BUTTERMILK with live cultures
A Crème Fraîche Recipe practically makes itself. All you have to do is introduce the two parties, put them together in a warm environment around 70F, and then let them hang out for 12-24 hours. How long it takes for the cream to thicken will mostly depend on the room temperature; if it's a bit warmer or cooler in the room, it might take a bit shorter or longer time to make crème fraîche.
I generally make 16oz of crème fraîche at a time. This is a convenient size for Heavy Whipping Cream. Heavy whipping cream and heavy cream are similarly used names for the exact same product, so whichever label you buy will work fine. Heavy cream is cream with a milkfat content greater than 35%, by contrast, half and half is ½ milk and ½ cream, with a milkfat content around 12%. This higher fat content allows crème fraîche be added to simmering dishes without curdling, adding creaminess to soups and sauces, eggs, etc..
In a jar, combine 16oz of heavy cream with 2 Tbsp of cultured buttermilk or yogurt. It is essential that the yogurt or buttermilk contain live cultures, since this is the agent that will allow the heavy cream to thicken.
Stir the ingredients together, and then top the jar with a loose fitting lid or mesh, a coffee filter works great. Set jar aside and allow to rest at room temperature for 12-24 hours.
The cream will thicken over time, stir occasionally if desired. Once the cream thickens to the consistency of yogurt, place the crème fraîche in the refrigerator. It will continue to thicken and will keep 8 to 10 days in the refrigerator.
My Favorite Ways To Use Crème Fraîche
Use crème fraîche as a fruit topping. It turns fruit into dessert. An actual dessert if you top with powdered sugar as well.
Saute apples in butter and cinnamon and then top with crème fraîche. Holy cow it's good.
Or just drop a dollop of crème fraîche on pie or cake.
Stir crème fraîche into pasta to add a decadent creaminess. Mac 'n cheese!
Stir crème fraîche into soups and sauces, it will add creaminess without curdling.
Top oatmeal with crème fraîche to turn a bland breakfast into a better breakfast.
Add crème fraîche to scrambled eggs for the creamiess eggs ever.
If you've never tried crème fraîche then give it a go, and if you've only previously bought it from the store, definitely try homemade crème fraîche.
Check out the video recipe, and for more creme fresh tips check out http://www.myfoodchannel.com/creme-fraiche-recipe/
And for more recipes check out the Chef Buck playlist:
http://www.youtube.com/user/FromUnderTheRock
and to print all recipes visit my website at http://www.myfoodchannel.com/
Connect with this media to catch all of my videos...thanks:
MY OTHER YOUTUBE CHANNEL:
http://www.youtube.com/user/buckredbuck
http://www.facebook.com/buckredbuck
https://twitter.com/buckredbuck
https://www.instagram.com/buckredbuck/
GOOGLE+
http://plus.google.com/u/0/109193261972985167770/posts
PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock
Homemade Crème Fraîche Recipe
All you need to make crème fraîche is
HEAVY CREAM also called Heavy Whipping Cream and
YOGURT or BUTTERMILK with live cultures
A Crème Fraîche Recipe practically makes itself. All you have to do is introduce the two parties, put them together in a warm environment around 70F, and then let them hang out for 12-24 hours. How long it takes for the cream to thicken will mostly depend on the room temperature; if it's a bit warmer or cooler in the room, it might take a bit shorter or longer time to make crème fraîche.
I generally make 16oz of crème fraîche at a time. This is a convenient size for Heavy Whipping Cream. Heavy whipping cream and heavy cream are similarly used names for the exact same product, so whichever label you buy will work fine. Heavy cream is cream with a milkfat content greater than 35%, by contrast, half and half is ½ milk and ½ cream, with a milkfat content around 12%. This higher fat content allows crème fraîche be added to simmering dishes without curdling, adding creaminess to soups and sauces, eggs, etc..
In a jar, combine 16oz of heavy cream with 2 Tbsp of cultured buttermilk or yogurt. It is essential that the yogurt or buttermilk contain live cultures, since this is the agent that will allow the heavy cream to thicken.
Stir the ingredients together, and then top the jar with a loose fitting lid or mesh, a coffee filter works great. Set jar aside and allow to rest at room temperature for 12-24 hours.
The cream will thicken over time, stir occasionally if desired. Once the cream thickens to the consistency of yogurt, place the crème fraîche in the refrigerator. It will continue to thicken and will keep 8 to 10 days in the refrigerator.
My Favorite Ways To Use Crème Fraîche
Use crème fraîche as a fruit topping. It turns fruit into dessert. An actual dessert if you top with powdered sugar as well.
Saute apples in butter and cinnamon and then top with crème fraîche. Holy cow it's good.
Or just drop a dollop of crème fraîche on pie or cake.
Stir crème fraîche into pasta to add a decadent creaminess. Mac 'n cheese!
Stir crème fraîche into soups and sauces, it will add creaminess without curdling.
Top oatmeal with crème fraîche to turn a bland breakfast into a better breakfast.
Add crème fraîche to scrambled eggs for the creamiess eggs ever.
If you've never tried crème fraîche then give it a go, and if you've only previously bought it from the store, definitely try homemade crème fraîche.
