How To Make Creme Fraiche Recipe Recipes Recipe For Stuffed

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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

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

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

CREME FRAICHE CHICKEN



Creme Fraiche Chicken image

When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!

Provided by Kristel A. Ivy

Categories     World Cuisine Recipes     European     French

Yield 5

Number Of Ingredients 10

6 skinless, boneless chicken breast halves
¼ cup white wine
salt and pepper to taste
1 (8 ounce) package pasta, your choice of shape
1 large white onion, chopped
1 tablespoon chopped garlic
2 (8 ounce) packages sliced fresh mushrooms
2 cups creme fraiche
½ cup grated Parmesan cheese for topping
3 tablespoons sour cream

Steps:

  • In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  • Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
  • When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 707.9 calories, Carbohydrate 35.1 g, Cholesterol 256 mg, Fat 43.1 g, Fiber 3.2 g, Protein 47.6 g, SaturatedFat 26 g, Sodium 269.7 mg, Sugar 6.2 g

CHEESY CREME FRAICHE MUSHROOMS



Cheesy creme fraiche Mushrooms image

very quick and tasty Garlic Mushroom in St Agur & Creme Fraiche supper dish suitable for vegetarians. Great with rice or pasta or on toast

Provided by lawrenceburgess1

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • warm a saucepan on a medium heat
  • add the butter and wait until it foams but not browns
  • add the chopped mushrooms and stir fry for 2 minutes
  • add the chopped garlic to the pan and cook for a further 2 minutes
  • add the St Agur and creme fraiche and stir in until the cheese melts
  • add salt and pepper to taste

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