February 8, 2013

Crème Fraîche

Crème Fraîche
Crème Fraîche


Crème Fraîche is the French version of sour cream, and it is both tastier and more useful that the sour cream typically found in American grocery stores. It's quite easy to make at home, and is best that way.



Crème Fraîche

1 quart half-and-half or light cream
1 packet crème fraîche culture

When purchasing dairy products for use in culturing or cheesemaking projects, it is very important not to buy ultra-pasteurized products because the extreme heat used during the process essentially kills the milk so that it will not respond well to culturing. Pasteurized or raw dairy will work fine, as will homogenized or creamline dairy. Raw and creamline tend to produce better results, but you may not be able to purchase raw milk where you live. The culture can be purchased at New England Cheesemaking Supply Company if you cannot find a local source.

How to Make Crème Fraîche at Home


If you prefer to make this without using a culture, there are instructions in my previous post about Crème Fraîche, as well as information about the basic home creamery setup you'll need.

2 comments:

  1. Hi, I have made the Buttermilk version and I was able to hold it perfictly in the fridge for 2 weeks!! Infact, the longer it sat in the fridge, the nicer and tangy it got. This was wonderfull and I do this version every time I make it. I know you said it would only hold for 2 or 3 days, but I found it lasted much longer. SMILES....and thank you for posting your video!!

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    1. I've held it longer as well, but because the flavor changes it's something to be careful about. Not everyone will want it tangier or more sour. If you want a stronger flavor, you certainly can keep it out on the counter longer before refrigerating. I've left a batch out 36 hours without any problems.

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