Homemade Creme Fraiche Recipes
HOMEMADE CREME FRAICHE
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
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.
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
SINFULLY RICH CREME FRAICHE
This is a sinfully rich, thick and creamy, and just a bit tart creme fraiche that my grandmother always made, especially in the summer to be spooned over fresh fruit. Will keep refrigerated up to a week.
Provided by Sandy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18h20m
Yield 12
Number Of Ingredients 2
Steps:
- Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 1 g, Cholesterol 31.4 mg, Fat 9.3 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 12.6 mg
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CHEF JOHN'S CREME FRAICHE
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
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
CREME FRAICHE
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.
CREME FRAICHE HOMEMADE
Make and share this Creme Fraiche Homemade recipe from Food.com.
Provided by Charlotte J
Categories European
Time 2m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine ingredients in a glass jar.
- Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
- Refrigerate until ready to use.
Nutrition Facts : Calories 827.1, Fat 88.2, SaturatedFat 54.9, Cholesterol 326.7, Sodium 106.2, Carbohydrate 7.4, Sugar 1, Protein 5.4
CRèME FRAîCHE
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
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