how to make creme fraiche recipe

How to make Creme Fraiche recipe

How to make cream fraiche

Creme fraiche is the French cream that is rich tasting. Creme fraiche is cultured and unpasteurized an has a slightly lemon flavour.

It can be used fresh on desserts and it can also be cooked as it will not curdle with heat.

It can be used as a sour cream and is great in sauces. Many French recipes use crème fraiche as a base for these.

Crème fraiche is not as thick as cream and has a higher butterfat content.

Making creme fraiche isn't difficult, but it does take time.

how to make ice creme fraiche recipe

Ingriedients
½ Pint whipping cream (300ml or 1cup)
2 tablespoons of buttermilk
A glass jar with lid (or covered glass bowl)
Cooking Thermometer
Wooden Spoon

Put the 2 tablespoons of buttermilk into a small dish. Leave it to stand until it comes to about room temperature ideally this is 75 degrees fahrenheit

1. Heat the cream over very low heat but do not to exceed 100 degrees F. Remove from the heat.

2. Pour the cream into a glass jar or glass bowl. Add the 2 tablespoons of buttermilk. Stir gently with a wooden spoon. Seal the jar or cover the bowl with its lid.

3. Keep the mixture in a warm place (at least 75 degrees F) for 12-36 hours until it thickens. The time will vary due to the changes in room temperature. If the room is to cool then you can leave the container in a pan of warm water. If the room temperature drops or rises too much you can always change the water.

4. Finally you stir the thickened crème fraiche. Cover and refrigerate the crème fraiche and it will keep for up to 10 days.