Crème Fraîche
Dec 14, 2005 | From the kitchen of Rose
Patricia Question:
How do you make creme fraiche?
Rose Reply:
it’s really easy if you can find cream that has not been ultra-pasteurized which heats it to a much higher temperature than for pastuerized cream. pasteurized cream thickens much more quickly.
pour 1 cup of heavy cream into a canning jar with tight fitting lid. add i tablespoon of buttermilk. set it in a warm spot, such as over the frig, or near a warm cooktop, and try not to be like me who visits it frequently with anxious glances. let it sit undisturbed for 12 to 14 hours or until thickened but still pourable. ultra-pasteurized cream may take as long as 36 hours.
for a speedy crème fraîche that is a little less tangy but still delicious: combine 1-1/2 cups heavy cream and 1/2 cup sour cream.
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Rose Levy Beranbaum
06/02/2007 06:56 AM
much as i adore crème fraîche, i don't use it for everything. for example,it doesn't whip as light as and i don't always want to have the mild tang. it is fabulous in ganache. i might have called for it more often had it been more readily available. in my upcoming book i use it for several recipes.
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dragon
06/02/2007 06:47 AM
I buy the natural, non-ultra pasteurized cream by the quart when I can find it. If you really don't need to use all that much (!) it keeps well if you turn it into creme fraiche. Rose, do you think any of your recipes would be affected by using creme fraiche instead of fresh cream? The substitution has worked for me so far on everything I've tried, but I haven't tried that much. The flavor is mild and doesn't seem to clash with anything.
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Anna
12/17/2005 05:42 PM
Thanks Rose, I appreciate the feedback!
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Rose Levy Beranbaum
12/17/2005 05:15 PM
it needs to be about 85 to 90 degrees to create the proper culture to have a good flavor and to thicken. at 75 degrees it will take longer.
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Anna
12/15/2005 10:25 AM
Is there a temperature range for this that's unsafe? Room temperature where I live routinely stays at about 75 degrees (or a little higher in summer).
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