Creme Fraiche Ii Recipes

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HOMEMADE CREME FRAICHE

Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

Provided by Barb G.

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2



Homemade Creme Fraiche image

Steps:

  • In a bowl, combine the cream and buttermilk or lemon juice.
  • Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
  • Stir and refrigerate until ready to use.
  • (can be refrigerated up to 1 week.).

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

1 cup heavy cream
2 tablespoons buttermilk or 2 tablespoons lemon juice

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



Homemade Creme Fraiche image

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.)

1 cup heavy cream
2 tablespoons buttermilk

CREME FRAICHE

Make and share this Creme Fraiche recipe from Food.com.

Provided by Mom2 T

Categories     Low Protein

Time 12h10m

Yield 2 cups

Number Of Ingredients 3



Creme Fraiche image

Steps:

  • Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
  • Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
  • This will take 12-24 hours depending on the buttermilk culture and the temperature.
  • When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
  • Creme fraiche will thicken more as it chills.

Nutrition Facts : Calories 628.8, Fat 66.3, SaturatedFat 41.2, Cholesterol 245.6, Sodium 94.2, Carbohydrate 7.2, Fiber 0.1, Sugar 1.7, Protein 4.5

1 1/2 cups heavy cream
1/2 cup cultured buttermilk
1/2 lemon, juice of

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



Chef John's Creme Fraiche image

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

2 cups heavy cream
3 tablespoons cultured buttermilk

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