Creme Fraiche Substitute Or How To Make Creme Fraiche Recipes

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HOMEMADE CREME FRAICHE

Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 2



Homemade Creme Fraiche image

Steps:

  • Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

1 1/2 cups heavy cream
1/2 cup low-fat buttermilk, (1 percent to 2 percent)

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

CRèME FRAîCHE

Provided by Paula Wolfert

Categories     condiments, project

Time 15m

Number Of Ingredients 2



Crème Fraîche image

Steps:

  • Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
  • This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
  • To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 23 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 26 milligrams, Sugar 2 grams

1 cup heavy cream, at room temperature
2 tablespoons buttermilk or Solait crème fraîche starter

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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  • Crème Fraîche Substitute: Sour Cream. Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured.
  • Crème Fraîche Substitute: Mexican Crema. Mexican crema has a similar tangy taste to crème fraîche, but has a much thinner consistency and a slightly sweeter flavor.
  • Crème Fraîche Substitute: Full-Fat Greek Yogurt. Tangy full-fat Greek yogurt is a great substitute for crème fraîche in a pinch. Though it isn't as high in fat, it will provide a similar creamy texture and can be subbed at a 1:1 ratio.
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