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Did I Make Creme Fraiche????

post #1 of 7
3/4/02 at 6:35am
Thread Starter 
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? :confused: :eek: :confused:
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post #2 of 7
3/4/02 at 7:15am
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.
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post #3 of 7
3/4/02 at 7:38am
Thread Starter 
The mixture is quite stiff.

Tonight I'll see what happens to the texture after I whip some.
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post #4 of 7
3/4/02 at 8:53am
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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post #5 of 7
3/4/02 at 8:48pm
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

:lips:
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post #6 of 7
3/5/02 at 4:57am
Sooooooo, Koko, what DID you make with your very own brand of creme fraiche? Maybe you could market it!!:D
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post #7 of 7
3/5/02 at 5:38am
Thread Starter 
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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