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!
10 comments:
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
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!
Chef, have you tried making cultured butter from your homemade Crème Fraiche yet?
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!
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.
forgot to request a response to email. is it possible to make this recipe using the dried buttermilk powder from King Arthur Flour
also, please send the method of making cultured butter from this mixture. it sounds like it would be delicious
Love your videos. For the Creme Fraiche I can't find live culture buttermilk in our local stores (London ON Canada). All the buttermilk sold here is pasteurized and has no live culture. Can I use Kefir culture in place of the cultured buttermilk?
How long will this hold?
How long eill this hold?
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