Best 5 Creme Fraiche French Sour Cream Recipes
Crème fraîche, the French answer to sour cream, is a thick, velvety cultured cream with a slightly tangy flavor. It is made by adding lactic acid bacteria to heavy cream, which ferment the lactose and thicken the cream. Crème fraîche is a versatile ingredient that can be used in both sweet and savory dishes. It can be used as a topping for fruits, pancakes, waffles, or desserts. It can also be used in sauces, soups, and stews. Crème fraîche can also be used to make cheese, butter, and yogurt.
This article provides recipes for three different types of crème fraîche: classic crème fraîche, crème fraîche with herbs, and crème fraîche with honey. The classic crème fraîche recipe is a simple and straightforward recipe that only requires three ingredients: heavy cream, buttermilk, and salt. The crème fraîche with herbs recipe adds a savory twist to the classic recipe by incorporating fresh herbs such as chives, dill, and parsley. The crème fraîche with honey recipe is a sweet and tangy variation that is perfect for desserts.
All three recipes are easy to follow and can be made in just a few minutes. Once you have made crème fraîche, you can store it in the refrigerator for up to two weeks. Crème fraîche can be used in a variety of dishes, so it is a great ingredient to have on hand.
CREME FRAICHE - FRENCH "SOUR CREAM"
Many recipes call for creme fraiche, a thick, tangy cream similar to sour cream, but smoother and thicker. In France they make it with unpasturized cream, but in the United States we have to improvise by using the natural fermenting agents in buttermilk. Creme Fraiche is great for cooking because of its' rich flavor and stability...
Provided by Martha Price
Categories Other Sauces
Time 5m
Number Of Ingredients 3
Steps:
- 1. Mix all ingredients together. Cover and let sit at room temperature for 6 - 8 hours, then refrigerate.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
MAKE-AT-HOME CREME FRAICHE
Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.
Provided by Bev I Am
Categories Low Protein
Time 6h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl.
- Cover and allow to sit at room temperature for 6-8 hours.
- Refrigerate.
- Use when thickened.
Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7
Tips:
- Use heavy cream with at least 36% butterfat content for a thick and creamy crème fraîche.
- Use a clean glass jar or container with a tight-fitting lid for culturing the crème fraîche.
- Maintain a warm and consistent temperature of around 70-75°F (21-24°C) for culturing the crème fraîche.
- Do not stir or disturb the crème fraîche during the culturing process.
- After culturing, stir the crème fraîche gently to incorporate any whey that may have separated.
- Store the crème fraîche in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Crème fraîche is a versatile and delicious cultured cream that can be used in a variety of dishes. It can be used as a topping for soups, stews, and salads, or as an ingredient in sauces, dips, and baked goods. It is also a popular addition to cheeseboards and charcuterie platters. With its rich flavor and creamy texture, crème fraîche is a culinary delight that can elevate any dish. Whether you choose to make it at home or purchase it from the store, crème fraîche is a wonderful way to add a touch of sophistication and flavor to your meals.
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