DIY Creme Fraiche, super easy!

[big brown horse]

Found this on the web, thought someone may find it useful.

The easiest way I have ever found to make creme fraiche is to find cream that has not been ultrapasteurized. Try a health food store. Stir in a few spoonfuls of the creme fraiche you already have as a starter.

If you have none, use buttermilk. Put creme fraiche in a jar with a loose paper towel and rubber band covering it to keep dust out. Place on a shelf (or chair seat) above a working radiator. (somewhere warm) Leave overnight or till you've got it thickened to where you want it.

It might take 24-36 hours, even. Just keep checking.
In summer I just leave it out covered on the counter til thick .

then refrigerate in a covered jar with the lid screwed on.

 

[DrakeMaiden]

I've made it by adding buttermilk to cream. Works great.

 

[ducks4you]

Had to look this one up, BBH-- I DON'T speak French!!

Say, what do YOU like to make with this?

 

[DrakeMaiden]

I'm going to butt in and say that I like creme fraiche whipped (like whip cream) and served on fresh fruit.

 

[big brown horse]

Sorry ducks4you!

I agree with DM I like it with fresh fruit...I never thought about whipping it up first!

In TX you could easily get Mexican "crema fresca" which is a lot like creme fraiche. I used it on everything from baked potatoes to soups.

 

[big brown horse]

...also, last night I made a cauliflower and gruyere gratin that called for creme fraiche. I didn't have any and didn't have time to make it, so I used plain yogurt. I think creme fraiche would have held up better in this baked gratin. The yogurt, though it was "full fat" was a bit runny.

 

[DrakeMaiden]

Oh, and my friend taught me that when you whip it to serve on fruit, you can add lime or lemon zest and a little of the juice too.

 

[big brown horse]

yum!

 

[delia_peterson]

...also, last night I made a cauliflower and gruyere gratin that called for creme fraiche. I didn't have any and didn't have time to make it, so I used plain yogurt. I think creme fraiche would have held up better in this baked gratin. The yogurt, though it was "full fat" was a bit runny.

Recipe please?

 

[DrakeMaiden]

Delia: check out pg. 5 of the cheese thread BBH started.