Tuesday, December 20, 2011

It’s Crème Fraiche Season

Crème Fraiche is one of those extra special ingredients that seem to pop up in recipes this time of year. While sour cream may be fine the rest of the time, holiday menus demand something a little more luxurious. Well, instead of splurging at the grocery store, why not make your own? Follow this link to see how simple and easy homemade crème fraiche is, but don’t wait too long, as the process takes a couple days. Enjoy!


5 comments:

Nish said...

Hi Chef!

Do you think hanging plain curd/yogurt in cheesecloth overnight with whey dripping & it turning into a thickened texture of Greek-style yogurt next day tastes like this Crème Fraiche?

There are so many kinds of cheeses (cream cheese, mascarpone cheese, ricotta cheese, cottage cheese, etc etc) & creams (heavy cream, light cream, sour cream, greek yogurt, creme fraiche, etc etc), and so many look alike that it just gets super confusing! And well, I haven't had the chance to taste each of them at the same time to understand the difference! :)

Thanks,
Nisha

London Accountant said...

Wow, I didn't realise this was something I could make at home with such ease. I love that South Park episode -well done for managing to avoid it!

Anonymous said...

Chef, have you tried making cultured butter from your homemade Crème Fraiche yet?

kinectick said...

Chef John I only recently discovered you and I must say, you are AWESOME!!! I'm a pretty darn good cook but with guidance from you I have the confidence to be a great cook. Thanks so much for demystifying the road to culinary heaven.

Wishing you and yours a fabulous holiday season!

rich from jersey said...

its almost christmas; too late this year, but id love to see your take on a "7 fishes" type x-mas eve menu. keep it in mind for next year....thanks.