Creme Fraiche Substitute Or How To Make Creme Fraiche Recipes

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CREME FRAICHE SUBSTITUTE (OR HOW TO MAKE CREME FRAICHE)



Creme Fraiche Substitute (Or How to Make Creme Fraiche) image

Pronounced: krehm FRESH. This Creme Fraiche is made just slightly different from the other recipes I have checked out. It is a matured, thickened cream with a slightly tangy, nutty flavor, and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents for creme fraiche can be obtained by adding buttermilk or sour cream. Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home.

Provided by By The Lake

Categories     European

Time 8h

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 2

1 cup whipping cream
2 tablespoons buttermilk

Steps:

  • Combine whipping cream and buttermilk in a glass container.
  • Cover and let stand at room temperature (70F) from 8 to 24 hours or until very thick.
  • Stir well before covering and refrigerate up to 10 days.

Nutrition Facts : Calories 208.3, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.8, Sodium 30.5, Carbohydrate 2, Sugar 0.4, Protein 1.5

HOMEMADE CREME FRAICHE



Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

Provided by Barb G.

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
2 tablespoons buttermilk or 2 tablespoons lemon juice

Steps:

  • In a bowl, combine the cream and buttermilk or lemon juice.
  • Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
  • Stir and refrigerate until ready to use.
  • (can be refrigerated up to 1 week.).

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

CRèME FRAîCHE



Crème Fraîche image

Provided by Paula Wolfert

Categories     condiments, project

Time 15m

Number Of Ingredients 2

1 cup heavy cream, at room temperature
2 tablespoons buttermilk or Solait crème fraîche starter

Steps:

  • Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
  • This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
  • To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 23 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 26 milligrams, Sugar 2 grams

HOMEMADE CREME FRAICHE



Homemade Creme Fraiche image

Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 2

1 1/2 cups heavy cream
1/2 cup low-fat buttermilk, (1 percent to 2 percent)

Steps:

  • Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

CHEF JOHN'S CREME FRAICHE



Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

  • Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

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