Creme Fraiche (Krem Fresh) is so easy to make you'll wonder why you haven't made it before. The Creme Fraiche is so versatile and can go from a dessert topping to sauces and savory dishes with ease. Creme Fraiche is often referred to as French Sour Cream, or Matured Cream. It's a simple formula, requiring the bacteria of buttermilk or a culture to work, but the end result is decadent and typically only used at high end restaurants. It's the perfect summer treat, because it requires sitting 24 hours at a temperature of at least 70 degrees, and unless you run an air conditioner 24 hours a day, there's a good chance your room temperature will be at least 70 degrees. This is the ideal temperature for the bacterial action to thicken the Cream and buttermilk mixture.
I never have buttermilk on hand, so I use Cultured Powdered buttermilk that you can find in the baking section of your local grocer. You only need a small amount, so unless you have an immediate use for buttermilk, there's no reason to purchase a whole container in the dairy section, and the powdered buttermilk can be used at anytime.
Creme Fraiche' is another way to get those good bacterias and just another fermentation project, that will elevate fresh fruits and healthy desserts, creamy vegetables and even pastas. Creme Fraiche can take the place of yogurt, sour cream or whipped cream and though it is not low calorie or low fat, it is good for you in moderation. And think pro-biotics, which we all need more of.
If you have never tried Creme Fraiche', it has a very smooth, creamy, almost buttery texture and tastes similar to a whipped cream without sweetener. The initial taste is sweet, with a hint of tart, but not nearly as tart as sour cream or cream cheese.
You can purchase Creme Fraiche in Gourmet grocers and in the organic grocery section of your health food stores, and possibly in your refrigerated deli section along with the high end cheeses, but when you see how easy it is to make, you'll be happy to know you can save lots of money and have it on hand at any time. In a price comparison, a Creme Fraiche, made in the U.S, sells at about $5.00 per ounce. I can purchase a quart of cream and powdered cultured buttermilk for about this same price, and make lots and lots of Creme Fraiche in comparison.
In Europe Crème Fraiche is regulated for fat content and must not contain anything but cream and culture. In the U.S. the crème fraiche is often a low-fat version that contains additives to thicken it. You can avoid the additives by making your own, using only pure, natural ingredients, and come close to the proper fat content. Note, that the low fat version is not stable or heat resistant and cannot be used to thicken soup or creamed pasta.
Yield: Approximately 1 Cup
Preparation Time: Less than 5 minutes
Total Time: 24 hours
What you Need:
1 Cup Heavy Whipping Cream (room temperature)
2 T. Buttermilk (Powder mixed according to packaging-room temperature)
Mason Jar with Lid
Warm room (at least 70 degrees)
Measure the cream into a clean Mason jar and allow to reach room temperature. Mix the Buttermilk Powder according to packaging and allow to reach room temperature. Pour the Buttermilk into the cream mixture. Cover with the lid and shake to mix the cream and buttermilk thoroughly. Set aside at room temperature for at least 70 degrees for 24 hours. Stir a few times within the 24 hour time period. Stir, then, Refrigerate 6-8 hours before use. May be kept refrigerated at least 2 weeks, but will keep for several weeks or can be frozen.
Suggested Uses: Top your favorite fruit. Use for layering parfaits. Use in Crepes filled with fruit. Use in place of Yogurt, sour cream, mayonnaise or Whipped Cream for dips and sauces. Use in tarts, topped with fruit. Use it for a fresh fruit dip. Use as dressing in place of Mayonnaise. Use it as the base for creamed pastas. creamed soups and creamed vegetables.
Tips: The Cream Fraiche can be sweetened if desired to taste. You can double the recipe if you need more for a gathering or tend to use a lot of it.
Tip: A warm cupboard or oven out of draft from an Air Conditioner will provide the warm environment needed for the Creme Fraiche to work. This can be made in your dehydrator if the temperature can be set as low as 70 degrees. (My Excalibur's lowest setting is 105)
NOTE: The Buttermilk Fraiche still had a sweet taste, with only a hint of tartness after 16 hours. The longer you leave it the more tart it will become. So gauge your time by the flavor test and desired thickness.
Refer to the link to make Sour Cream~Creme Fraiche:
Refer to the link to make Crème Fraiche Ice Cream:
Chicken Coop Chatter© All Rights Reserved 2011-2017