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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
03-04-2002, 06:35 AM
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 Did I Make Creme Fraiche???? The other day I added 3 TBS of yogurt with active cultures to a pint of heavy, ultra pasteurized cream. After spending 48 hours setting on the stovetop in a tupperware container, the mixture thickened appreciably. It tastes very slightly acidic but not totally sour. Is this creme fraiche or is a buttermilk culture required for achieving the product?        |
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#2
03-04-2002, 07:15 AM
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| I would say that you have a close relative of creme fraiche, although the taste sounds to be a bit stronger. I'd be interested in knowing how well it whips up when chilled. I've always used the same method, only with buttermilk. I also don't leave it on the counter quite so long. See if you like it. If you do, that's good.
__________________ She's my little biscuit-eater! Too much pork for just one fork.  Liquored up and laquered down, She's got the biggest hair in town!  |
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#4
03-04-2002, 08:53 AM
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| Both buttermilk and yogurt use a lactobaccillus bacteria to culture the products, though I don't know if they are the same strain. But, yes you have made a version of creme fraiche. I have used both buttermilk and yogurt to make it, though I prefer buttermilk. You still get a good product with yogurt. |
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#5
03-04-2002, 08:48 PM
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 Just add a bit of sour cream. I make a low fat version by combining: ½-cup low fat yogurt ½-cup low fat sour cream ¼-cup heavy sweet cream
__________________ K «Money talks. Chocolate sings. Beautifully.» «Just Give Me Chocolate and Nobody Gets Hurt.» «Coffee, Chocolate, Men ... Some things are just better rich.» |
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#7
03-05-2002, 05:38 AM
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| Along with dill weed, I incorporated a substantial bit of CF into the liquid used for braising a pork shoulder. Thick and tasty. I mixed some Orland's vanilla with sugar and CF, used for topping some cinnamon, walnut, raisin bread. Some ev olive oil, S&P, and thyme were combined with CF for topping small red potatos that had been boiled. The latter two "recipes" require some refinement in proportions. |
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