What is creme fraiche?
Creme Fraiche means “fresh cream.” This matured, thickened cream has a slightly tangy, nutty flavor and a velvety rich texture. The thickness is similar to sour cream. In France, where creme fraiche is a specialty, they use unpasteurized cream which contains the bacteria necessary to thicken it natural (that bacteria also aids in digesting it). You can make creme fraiche with pasteurized cream by taking 1 cup whipping cream, adding 2 tablespoons buttermilk, putting them in a covered glass container and allowing it to stand at room temp from 8 to 24 hours, until very thick. Store in the refrigerator for up to 10 days.
Molly G., address unknown Creme Fraiche is a matured, thickened cream with a tangy flavor and a rich texture. In France, Creme fraiche is a specialty and can be found in varying thicknesses from sour-cream to almost as solid as room temperature margarine. Because cream is unpasteurized in France the thickness comes about naturally due to the bacteria. In the U.S., the creme fraiche you find in gourmet markets is a very expensive, pasteurized facsimile. However, it is easy to make at home. Simply combine1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temp. from 8 to 24 hours, or until very thick. Stir well, cover and refrigerate for up to 10 days. Creme fraiche is wonderful spooned over fresh fruit or warm cobblers and crisps, and is an easy addition to sauces and soups because it can be boiled without curdling.
Question: What is Crème Fraiche? Note: This question came in on the site tied to this recipe for Cheesecake with Freestone Peaches. Answer: There are many variations to Crème Fraiche, but most have two ingredients in common: heavy whipping cream combined with buttermilk. The quantities vary, as does the time recommended for the culture to begin to thicken. Crème Fraiche can be considered a staple in French cookery; it has the richness of our whipping cream, but the consistency and tang of sour cream. It doesn’t curdle or separate when heated. It’s taste will be both tangy and fresh, and some have a slightly nutty flavor. If you don’t want to attempt Crème Fraiche, a mild flavor whipping cream can be used as an alternative. Here is an easy way to make Crème Fraiche: • Combine 1 1/2 cup heavy whipping cream with 1/4 cup buttermilk. • Pour ingredients into a clean sterile jar with cover and shake to combine well. • Allow to sit at room temperature overnight or until mixture begins to thic
• It’s like slightly soupy sour cream. I can get it in a regular grocery store but it might depend on where you are. As for being terrible for you, it’s like other creams with more fat than sour cream. Permalink | Reply chowser Nov 21, 2007 04:01PM • re: chowser All the creme fraiche I’ve ever used and tasted was as thick (if not thicker) as sour cream and not at all soupy. The brand I like is Bellwether Farms. Very thick. It tastes similar to sour cream, but rounder, creamier and fuller, and less tangy. Love angel hair pasta tossed with it. See http://www.chowhound.com/topics/398104 Permalink | Reply maria lorraine Nov 27, 2007 10:01PM • re: maria lorraine Thanks–I’ll have to look out for better brands. It could be that I’m buying bad creme fraiche–and also the reason I haven’t cared for it to pay the price. Permalink | Reply chowser Nov 28, 2007 09:45AM • re: maria lorraine I like Bellwether too! Permalink | Reply tarepanda Nov 28, 2007 10:12AM • re: tarepanda Here’s the descriptio
