How to Make Creme Fraiche

• 17 December 2008

I love creme fraiche...whether a garnish, an ingredient, or on a pastry, it is something I enjoy immensly. It's typically hard-to-find at a regular grocery store but is readily available at higher-end stores (locally you can find it at Harmons & Liberty Heights Fresh). The problem is that it's so darn expensive in the U.S. (in France it is $1-2) and 7 ounce tubs range from $6 to $8. Ouch. So, I decided to do a little research about making a homemade version. I came to find out I am not the only one in this same predicament (love creme fraiche, hate the price). This is the recipe I used...



Homemade Creme Fraiche

1 cup heavy or whipping cream (not ultra-pasteurized for best results)
1/3 cup regular sour cream (not lowfat) or buttermilk
2 tablespoons plain yogurt containing acidophilus cultures (Mountainland Plain Yogurt works)

1. In a small bowl, combine the heavy cream, sour crem, and yogurt; whisk until smooth. Leave in the bowl or pour into a clean jar or small crock (a mason jar is ideal). Cover with plastic wrap. Let stand at room temperature until thickened, 6 to 8 hours. Let stand a few hours longer if you want it a bit thicker.

2. Cover and refrigerate the creme fraiche until ready to use. It will continue to thicken as it chills. The creme fraiche will keep in the refrigerator up to 1 week.

I also want to try this recipe and this recipe and do a comparison.

Three cheers for saving lots of $ and enjoying this delicious ingredient!

picture via Young Cannella's flickr page

4 comments:

Kirsten Sue said...

Wow that looks amazing.

Marion said...

I had no idea that you can make Creme Faiche yourself. Awesome! I love Creme Fraiche, too!

CMN said...

Steph -
So do you beat the heavy cream so that it's whipped, or use mix it in straight from the container as a liquid?

Stephanie said...

Christine, you do not beat the cream...just mix it as a liquid.

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