tag:blogger.com,1999:blog-7173052990851751381.post2519167032082664580..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Crème Fraiche – Nobody's Ever Made it Just OnceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-7173052990851751381.post-70833237066309084452019-09-23T19:37:18.306-04:002019-09-23T19:37:18.306-04:00Just made this and it is awesome!
I did use ultra-...Just made this and it is awesome!<br />I did use ultra-pasteurized heavy creme. I read from Chef John earlier to extend the time because of that, so I left on top of the fridge (a bit warmer there) for 36 hours instead of 24. Turned out perfect!Anonymoushttps://www.blogger.com/profile/11043567855716481614noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11721324831001147662019-09-13T16:29:30.478-04:002019-09-13T16:29:30.478-04:00I plan to use this instead of sour cream in my sou...I plan to use this instead of sour cream in my sour cream sugar cookie recipe.Anonymoushttps://www.blogger.com/profile/15709998084407863912noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10590970226504800872019-08-25T20:10:25.548-04:002019-08-25T20:10:25.548-04:00I just made this (or tried to) for the third time,...I just made this (or tried to) for the third time, but it remains runny. It's been about 26 hours. What did I do wrong?!?Nicebroomhttps://www.blogger.com/profile/03248216865753052096noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42054369491812833052019-05-03T20:06:34.262-04:002019-05-03T20:06:34.262-04:00You are not kidding, I have made this about 20 tim...You are not kidding, I have made this about 20 times. I should have the recipe in my head, yet I come back to the video each time - maybe I just want to hear Chef John’s voice. I can only find ultra-pasteurized heavy cream (40% fat) and it always works and it is always nice and thick. I do not have fancy grocery stores like Chef John, I am still looking for those small onions - shallots he calls them!Anonymoushttps://www.blogger.com/profile/15332315487586143748noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31914038880260149192019-02-17T13:17:08.759-05:002019-02-17T13:17:08.759-05:00Ultra-Pasteurized cream works, too. At least it d...Ultra-Pasteurized cream works, too. At least it did for me.Jeffreyhttps://www.blogger.com/profile/00979637538052262947noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44278104112870494662018-11-17T09:20:43.542-05:002018-11-17T09:20:43.542-05:00Made it, loved it, going out this morning to get s...Made it, loved it, going out this morning to get stuff to make more for the holidays. TYVM!Unknownhttps://www.blogger.com/profile/08516497806498942418noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23639463662222654542018-08-12T10:46:21.982-04:002018-08-12T10:46:21.982-04:00I just put my jar in the refrigerator and I cannot...I just put my jar in the refrigerator and I cannot wait until tomorrow evening when it will be done. I'm actually going to go to my mother's this afternoon and start her a jar. This is so easy and simple. Thank you Chef John.Anonymoushttps://www.blogger.com/profile/10876815376780146595noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32731849487739853482018-08-01T14:09:20.966-04:002018-08-01T14:09:20.966-04:00It worked! I'm so excited. Love your style; ...It worked! I'm so excited. Love your style; you make me laugh and your videos are incredibly entertaining. Thank you so much ♡♡♡Debshttps://www.blogger.com/profile/04062459095192399219noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25669763405977732452018-05-14T22:54:11.241-04:002018-05-14T22:54:11.241-04:00Can you make low fat sour cream this way using mil...Can you make low fat sour cream this way using milk (2%, 1%, or whole)? Also can you use a good sour cream with live cultures instead of buttermilk?Anonymoushttps://www.blogger.com/profile/01447150203455914500noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81269538968150112802018-02-06T00:41:24.076-05:002018-02-06T00:41:24.076-05:00Hi Everyone. I used ultra-pasteurized heavy cream...Hi Everyone. I used ultra-pasteurized heavy cream because thats all i could find in the grocery and it worked beautifully. I did read that SOME ultra-pasteurized creams may not work. <br /><br />Yummy! Thank you very much Chef John. <br /> Allanhttps://www.blogger.com/profile/16199687346749605396noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68771404329508242972017-07-13T18:02:48.260-04:002017-07-13T18:02:48.260-04:00I just bought an Instant Pot for those nights that...I just bought an Instant Pot for those nights that I have to bang out a lot of food, mostly meal-prep for lunches during the week -- I still save my Chef John recipes as a treat for the weekends, however. Anywhoo, I just found out that I can use my Instant Pot to make this creme fraiche, and I'm thrilled! This is definitely a project I'll be doing in the very near future. Your Million Dollar Chicken is calling my name.<br /><br />For those of you with an Instant Pot, follow CJ's instructions and then the following:<br /><br />Place the jar on a rack in the Instant Pot. Close the lid and set the cooker for yogurt and 6 hours. When the time is up, taste the creme fraiche. It will be a lot looser than after it's chilled, but taste for tartness. If you want it more tart, cook for an additional 2 hours or more.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67397853506678867722017-06-26T23:19:57.616-04:002017-06-26T23:19:57.616-04:00I live in Georgia so getting cultured buttermilk i...I live in Georgia so getting cultured buttermilk is super easy, however, I hadn't used buttermilk in years and here in the south when it says cultured it means cultured. The one I bought was actually clotty when I opened it. I could not find heavy creme that wasn't ultra-pasteurized though. <br /><br />I made the 1st batch about 2 hours short of 48 hours ago and it's not turning out. I'm pretty sure it's because the buttermilk had separated and I couldn't get it mixed back up enough. <br /><br />Tonight I did a second batch. The buttermilk mixed up beautifully so hopefully this batch will turn out great. I have the whole chicken and chuck roast waiting in my refrigerator for some great Creme Fraiche. Lisa Nicholshttps://www.blogger.com/profile/08330035029600079372noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22005704175031239442017-05-11T04:05:22.343-04:002017-05-11T04:05:22.343-04:00I live in Vietnam, and buttermilk is impossible to...I live in Vietnam, and buttermilk is impossible to find, so I used 2 tbsp of live yogurt instead. It worked perfectly, just like the video. I've read that there's a taste and texture difference to buttermilk vs yogurt fed creme fraiche, but it looked and tasted like the store bought stuff in London. Remittance Girlhttps://www.blogger.com/profile/07902713020074243375noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52629107008476808102017-05-04T10:49:36.554-04:002017-05-04T10:49:36.554-04:00The only "heavy" cream I can find at loc...The only "heavy" cream I can find at local grocery stores is a 35% M.F. Whipping Cream. Is this sufficient?Anonymoushttps://www.blogger.com/profile/08832186435521658305noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44613906932481531852017-01-17T11:59:31.235-05:002017-01-17T11:59:31.235-05:00Is it possible to make a larger batch than just 2 ...Is it possible to make a larger batch than just 2 cups? I know with some creams you have to stay with a smaller quantity due to the culture factor. But I'd like to make this by the gallon as I could easily use that much in a week's time. <br /><br />If it is possible to make a larger batch, any advice to the type of container used to ensure the cultured buttermilk is spread throughout? Or does it matter?Anonymoushttps://www.blogger.com/profile/03878611192917124953noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26480683206557458562016-10-27T19:22:10.278-04:002016-10-27T19:22:10.278-04:00I've made this before, but a question occurred...I've made this before, but a question occurred to me today. Either I don't know anything about what sterilizing a jar does or I'm way overthinking this thing more than I need. Or both.<br /><br />I understand sterilizing the jar because of contaminants. But why wouldn't you also sterilize the spoon you use to measure out the buttermilk and the spoon you use to mix that into the cream?<br /><br />I'm not worried about it, just sort of curious.<br /><br />I'm going to make what we don't use into butter and will add back another comment next week to let you guys know how that went.rodentraiserhttps://www.blogger.com/profile/17519038814801159428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35336594917893529992016-07-19T19:52:22.073-04:002016-07-19T19:52:22.073-04:00I've been wanting to make this for YEARS but I...I've been wanting to make this for YEARS but I could never find non ultra-pasteurized cream! And I looked in every grocery store in my fairly-large city. Two weeks ago I finally found super fresh cream, like straight from the cow, and was so excited I went right home and made it!!! I used it in million dollar chicken and the pecan coffee crumb cake and (obviously) WOW. <br /><br />Thank you, I love your recipes! I've really learned a lot about cooking (not recipe-following) from you :)730https://www.blogger.com/profile/11592847927545858866noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44360732864331926042016-06-13T11:52:09.757-04:002016-06-13T11:52:09.757-04:00Hi Chef John,
I fixed the beef stroganoff using th...Hi Chef John,<br />I fixed the beef stroganoff using the homemade creme fraiche and it was awesome. I love the texture of the creme fraiche it was thick and had a nut like taste. Thanks and I look forward to your videos! I will never buy creme fraiche in the store again!Anonymoushttps://www.blogger.com/profile/04848215823443405611noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11057679224639521732016-03-28T00:33:20.256-04:002016-03-28T00:33:20.256-04:00Hi Chef John
Can I make Greek yogurt like this?
Hi Chef John<br />Can I make Greek yogurt like this?<br /><br />Petalhttps://www.blogger.com/profile/02547820788139358749noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10330871469041438492016-02-10T13:35:41.837-05:002016-02-10T13:35:41.837-05:00Hi Chef John! I have a batch of crème fraîche cult...Hi Chef John! I have a batch of crème fraîche culturing right now and my plan is to make beef stroganoff with it this weekend, but I'm also going to be making your milk and orange braised carnitas. I'd like to add some of the crème fraîche to my carnitas during the milk simmering process for a little extra umph of flavor. <br />My question is this. I'm unsure of how the crème fraîche will react with the orange juice/milk simmering process. Please advise on if you think it would be OK to try this method. Thanks so much and LOVE you and your videos!Anonymoushttps://www.blogger.com/profile/10054592612246182097noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22864942194500142262015-12-11T09:00:31.901-05:002015-12-11T09:00:31.901-05:00I just tried this with Mexican Crema and it turned...I just tried this with Mexican Crema and it turned out wonderful!Anonymoushttps://www.blogger.com/profile/08816446686864470495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81876612983294566132015-12-09T09:06:12.893-05:002015-12-09T09:06:12.893-05:00The cooler method worked great. Beautiful thick cr...The cooler method worked great. Beautiful thick creme fresh. Question, I used greek yogurt for the culture and the creme fresh wasn't very sour. I want more zip. Was it because I didn't use buttermilk? Suggestions?Dihttps://www.blogger.com/profile/05283312158629483873noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67748171658294703682015-12-07T15:17:49.209-05:002015-12-07T15:17:49.209-05:00Di, I keep my house on the cool side during the w...Di, I keep my house on the cool side during the winter and living in Vegas I can do that. I keep my thermostat set at about 65° and sometimes I turn the heat off completely especially at night so it's too cool to make the crème fraîche but your idea of putting hot jars in a cooler is brilliant. Wish I had thought of that. I'm definitely going to try this one. Gloria Kelleyhttps://www.blogger.com/profile/02338996147787908071noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32627627419887857492015-12-07T14:44:19.240-05:002015-12-07T14:44:19.240-05:00Making it as we speak.
Set up a medium sized coole...Making it as we speak.<br />Set up a medium sized cooler with two jars of hot water.<br />Put the Creme mix in a separate jar of course. Set into the cooler and covered all of the jars with a kitchen towel then closed the cooler.<br />Seems to be working well to keep the environment warm enough for the cultures to party.Dihttps://www.blogger.com/profile/05283312158629483873noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3429617910810887782015-10-14T01:43:28.867-04:002015-10-14T01:43:28.867-04:00My creme fraishe is working now. I can thank Chef ...My creme fraishe is working now. I can thank Chef John for making me a foodie. Yes it's his fault. I won't buy store bought sour cream. This is way better. As much sour cream as we consume, this won't last long. Dagdahttps://www.blogger.com/profile/09960960034577217840noreply@blogger.com