Creme Fraiche

I'll post this again since I crashed the previous time...

My question is regarding Creme Fraiche...chefs...how do you prepare this? I've seen variations...just wanted to know what the pros here thought/did. Thanks much.

Deb

[cape chef]

Seattledeb, I make two versions at work. The key is to let it go through it's process to reduce the acidity and gain the nutty flavor.
# 1 for 1 cup
mix 1/2 cup of heavy cream and 1/2 cup of sour cream whip together pour into a glass jar,cover and let stand at room temp for 12 hours,then stir and refrigerate for 24 hours
# 2) 1 cup heavy cream and 1 cup cultured buttermilk, put in a warm place so it reaches 85 degrees and then let it sit out covered for 12 hours,stir and refrigerate until it thickens
That's it, nothing more
#1 I use for savoury dishes and #2 I use for bakery goods
cc

[mudbug]

Thanks Cape Chef,

I always wondered what the difference was in the methods/applications...

[Live_to_cook]

Capechef -- What's the taste difference, if any, between the two creme fraiche versions in their final form?

Because I'm lazy and don't usually have buttermilk around the house, I would tend towards the sour cream version. But what, if anything, am I giving up tastewise?

I'll get the buttermilk if it does something noticeable for the palate. Please advise.

Thanks Chef for the recipes...I guess I can't get over leaving it out at room temp for so long...but I guess the sour cream or buttermilk kills bacteria?

[Live_to_cook]

What is sour cream and yogurt but bacteria at work?

True.

[dodgerbuddy]

Spam attempt

[Ishbel]

I just buy cartons of creme fraiche from my local supermarket - it is readily available, not expensive and why go to all the trouble of making your own?

[dodgerbuddy]

Thanks, Ishbel, for your reply. Do ordinary grocery stores sell this item? Maybe I should look near the sour cream section?

And can you tell me why my msg states, "Span attempt"?

[Ishbel]

Well, I live in the UK and in every supermarket that I know about, creme fraiche is available in the chiller cabinets, next to the fromage frais, sour cream and fresh cream.

[DC Sunshine]

Dodger - did you try to post a link/URL? Until you've posted 15 messages the forum won't let you and it comes up with Spam attempt. Just post some more messages and you'll be right

[DC Sunshine]

Back to the subject.....So creme fraiche is just like like a very creamy thick dulled down sour cream? Keep hearing references to it but never tried it and can't get it in shops here.

[Ishbel]

That's interesting, cos I've seen it in Woolworth's in NSW!

[Luc_H]

Hi Seattledeb,

If anybody is interested in knowing the science behind crème fraîche here it is:
There are 2 basic bacteria starter cultures used for dairy mesophilic starters (which means likes warm room temperatures) and thermophilic starters which likes hot temperatures.

Mesophilic bacteria are used to make buttermilk, sour cream and crème fraîche (and certain cheeses). These 3 products can be used to make any 3 products. Buttermilk in cream makes crème fraîche, and crème fraîche in milk makes buttermilk. The only problem is supermarket sour cream is usually pasteurized so not bacteria is alive to inoculate cream so not all sour cream can make and authentic crème fraîche.

Thermophilic starters are used to make yogurt and cheese as well.

Crème fraîche and sour cream are very close cousins. They were originally made by letting cream sour on the kitchen counter. Once sour, dairy products last longer because they are not as susceptible to putrificating micro-organism because of their acidity.

Crème fraîche is not readily available in North America.

Luc