And then you find a teeny container that seems to cost an awful lot.
Once you realize how easy it is to make your own, you'll probably never buy it again.
Creme Fraiche
1/4 cup buttermilk
1 3/4 cups cream
Combine the milk and buttermilk. Stir to combine. I usually do this in a pint jar and start with the buttermilk and add the cream until it hits the pint mark. Oh, and make sure your buttermilk has active cultures. I think all of them do, but I figured I'd mention it just in case ...
Now comes the difficult part. Cover the jar (or wherever you've done the mixing) and let it sit on your counter - yes, at room temperature - overnight. Like, 8-10 hours. Overnight is a good idea because if you're sleeping you won't be poking your finger in it and wondering if it's okay or if milk on the counter overnight is a bad idea.
The next morning, refrigerate it. There you have it. Creme fraiche.
Whenever I have cream - heavy cream, whipping cream, whatever - left over from a recipe, I like to make some creme fraiche, even if I don't have a recipe planned for it. I can always find a use for it, even if it's just putting a little dollop on some berries.
But here's the thing. The creme fraiche will stay good longer than the cream it was made from. So it gives you a little extra time to figure out what you're going to do with it.
2 comments:
-And the stuff is very stable, so keeping a pint alive for a while is not a bit deal. Mine's been active for >2 years, began with (active) commercial yogurt. I use local, raw cream. when the C.F. gets a little low, I order a new pint of top cream, about $5.50/$6. I age it for a day, mix in the remaining C.F. from the last batch and let the works sit at room temp for ~24 hours, then back to the fridge. I've kept it for up to 6 weeks without a problem, but I would not recommend that length to others. Three-four is better. C.F. is a good thing. When regularly available, we find mor ways to use it. Great post, Donna. -C.
Old post/New comment. I too enjoy C.F. and often make it from leftover cream, H&H and even whole milk. I give it 24 hours in the dough proof box @83F. I've never had it go 'bad.' Over time I've learned that the longer fermentation helps to give the lower fat creams and whole milk a smoother texture; they can be a bit grainy at only 8-10 hours. As you note, there is always a good use for the stuff.
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