How to Make Creme Fraiche - Throwback Thursday - Martha Stewart
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- Опубликовано: 16 окт 2024
- Martha Stewart shares a good thing: how to make creme fraiche.
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Ohhhh f*ck yeah. Creem Fraiche. Cafeteria Fraiche. Fraiche.
I make creme fraiche all the time. It is so easy to make. I allow mine to breathe in the open air with a coffee filter on top held in place with a rubber band. When made properly it is actually thicker than sour cream. If you place inside the fridge once the 24 hour maturity period is up then leave the coffee filter attached with the lid off when you put into the fridge. The moisture will evaporate out thru the coffee filter. After the 24 hours in the fridge, remove the coffee filter, throw it away and replace the cap and store another 24 hours. It takes a minimum of 3 days to make it properly. BE CERTAIN you use buttermilk from a live culture. Once it is made then you can whip turn that into cultured butter which retains the cultured flavor. Save the buttermilk/whey for your next batch of fresh, homemade creme fraiche...
would you recommend letting it breathe before the fridging, then covering it (im afraid of smell contamination from other foods in my fridge)? thanks in advance!
How do you know, if it's not working? I did mine for 24 hours, probably 18 hours in, and not sure if it's doing anything.
…and no answers. 😢
Cream freeeeeeeeesh. Cafeteria freeeesh.
What a 90s throwback!
oh FUXK YES! CREME FRAICHE
Definitely worth the waiting period, although I wish it were a little shorter than 4 days for prime quality as it must be hard to resist using sooner!! Delicious!!!
I remember seeing this episode in its entirety one day after coming home from junior high school.
In the second half of the episode she went to Scandinavia and showed us how to field dress
a reindeer and turn it into a deep freezer full of mouth watering Swedish Meatballs.
Ohh nasty! That would be venison.
@@gmar7836 Venison? No I think it's name was Rudolph.
Can someone dub this over with the Cafeteria Fraiche song?
I miss cooking shows
After watching South Park, recipe videos suddenly became interesting. Or maybe I just need some help with my sleep ^_^
Randy from South Park brought me here
Ethan Morrison further explanation please
@@Foghorn95 if you don't watch southpark you won't get it
Randy is my fav 😂
now THATS funny🤣
Creme freeej
merci beaucoup ces magnifique
Good one Martha this is the 1st time I have seen one of your vids thx☆
Now that I'm watching this it just made me realize on why didn't Randy look up this video
martha may be smiling and pleasant but she gets all serious whenever she works on whipping the cream, that there is a serious cook compared to the social media wannabes of today
It’s that prison life
@@TheAndersDanilet I think she came out of prison humbled, and is more human. She had to live, eat, shower, and work with women she would never had crossed paths with. I think she did not deserve prison, but she is a better woman for the experience. Lesson to all of us - never mess with the feds. If they can take down Martha, they can screw anyone...
Heavy cream and buttermilk? That’s easy!
Definately not for dieters, but as you know anything in moderation is, as you say, "a good thing."
Thanks Martha, do you have other videos with making clotted cream and Devonshire cream with scones?
I've seen several ideas/recipes/videos on that. I would go to the Martha Stewart Living site-or go to her Pinterest. I get a lot of recipes and ideas via the Martha newsletter-Oh! The Barefoot Contessa(Ina Garten) I specifically remember her doing that recipe on her show-and you can find all of those on the food network site-Hope that helps!
Im singing creme freche while watching this
Buttermilk is not a "thickening agent" as Martha states in this video; it contains the bacterial culture needed to sour the cream and yes in the process the cream gets thicker. Thickening agents are things like flour, starches, Xantham gum, etc. Buttermilk in this case is a culture.
Sure it is. Anything that thickens is a thickening agent. Hence the name.
It’s not a thickening agent by any means. Pectin or starch are. Pectin will thicken your mixture and that’s it. What is acting upon cream is the CULTURE from the buttermilk. The culture makes the cream go sour. It will thicken over time as the culture acts upon the cream. This does NOT act as a thickening agent. Pectin will not make your jam go sour.
I was pretty shocked to hear such a blunder from Martha Stewart.
IS? IT'S NOT? WHATEVER DUDES.
Why won't Martha put out a DVD box set of her show from the beginning?
Probably because she makes more money from ad revenue via television reruns
@@imbuffysummers and insider trading...
It's okay for dieters if you only have a little!
While searching for recipes to make beef stroganoff I came across several ranging from the ultra simple beef stroganoff (out of a box like mac & cheese), all the way up to home-made (several pots and fryers with fresh ingredients working at once or in rapid sequence) beef Stroganoff with portobello mushrooms and a chunk of rib eye or prime rib on top. In the last one, (I think) the cook made his creme fraiche from scratch but he mixed 2 cups of whole cream with 2 tablespoons of regular buttermilk in a double-cooker/steamer stirring well and brought the temperature to about 145 degrees to activate the microbes; then removing from heat and pouring the mixture into a clean mason jar, and leaving the lid loose to permit the mixture to cool without creating a vacuum and to permit the buttermilk microbial culture to develop the flavor and consistency. This is left out on the counter for up to 24 hours or so after which it is ready to be refrigerated or used. It was said it will keep in the frig for quite awhile, but who would risk such tastey stuff to spoilage? mmmmmmmmmmmmmm. It makes me want to lick the spoon.
Those directions are more similar to what I have read elsewhere, but I read it must be refrigerated at least 24 hrs before eating.
Nice to see you on youtube, I have a question for you, my creme fraiche did not get thick, i followed the directions, so my ?? is can I put it in the blender and make butter out of it? I two jars I made at the same time, hopefully you will be the one to reply.tks Nicky
is butter milk just milk and butter?
Cafeteria Fraicheeeee
It's 2022 ❤
"You're right, Martha, Creme Fraiche is a good thing " ! But it's not just for French kitchens. My girlfriend and I use it in the shower with the water off initially. It's only after we've pretended we're cats and have lapped most of it up that we turn on the shower. We've learned by using it in this manner we increase our blood circulation and get a wonderful glow, among other things 😋. "IT'S A GOOD THING "
Once you make this how long does it last???
It is good for at least a week. I made some myself. I only had my creme fraiche for a week before I used it all up anyway. It perishes faster than store bought sour cream probably because it doesn’t contain any of the preservatives that sour cream does.
Just avoid eating your creme fraiche if you notice mold growing on it. Realistically you’ll probably eat it all up way before that happens.
How get creme fraiche:
Live in Ireland, buy a jar of it for a euro
God darn Martha you were definitely do able back in your day!
Yummy 😋
Hi.
What's the percentage of fat in the heavy cream?
Does yogurt work instead of cultured buttermilk?
Thanks
Oh no, yogurt would not work.. crème fraîche is something you can not really use substitutions for. In France, it's very easy-it's something you can find in almost any store. When I lived in Paris, the family I worked for showed me how to make many recipes using it. Here, it can be more difficult to find unless you go to say, Whole Foods. So that's why it's helpful to find a recipe to make it. Even with the gratins I would make in Paris, we would run out of the creme fraiche and sometimes use the whole milk they have there/and the dairy they have there is quite different. Even so, the recipe will turn out completely differently. Yogurt is going to change the texture and taste completely.
Im going to experiment and use sour cream instead of buttermilk.
You have to use buttermilk because of the live bacteria culture
Sour cream is a variant of creme fraiche. In fact it’s almost the same thing. Without a bacterial culture nothing you mix with heavy cream will ferment. I hope you didn’t waste your money!
Powdered buttermilk in creme fraiche
Do you need to let it breath while its onverting?
Typically. I've seen people use a coffee filter..
Food Wishes’ final product looks better.
what's your food wish?
What can I use for buttermilk’s substitute
Milk about 50 butterflies.
Another RUclipsr said you could use yogurt.
Randy Marsh brought me here
Now throw it back. Throw it back.
Martha, that's a Ball jar.
I've never heard of it and I thought you were calling it creme fresh, 😂😂😂😂 I forgot how you use a lot of French techniques.
Mine is much thicker. More like cottage cream. Active buttermilk and 12 hours
She's whipping it like it stole something.
So heavy cream and butter milk, room temperature for eight hours then refrigerate, that Has to be the easiest recipe
It should be left out for 24 hrs and then refrigerated for at least 24 hrs, but 3 days is better.
That is definitely NOT creme fraiche, at (least not in my country, The Netherlands, known for it’s outstanding dairy products 😉!) This stuff is runny but real creme fraiche is thick and must be spooned out.
00:48
Go away heavy cream
Don't get the draw -- if you're adding sugar and vanilla just use whipping cream...
👍😍🌹
It’s a Ball jar not a Mason🤫
My ex ran over my dog a week ago, I taxidermied her stupid carcass with her neck sticking out in my living room, it’s a good thing
Damn that teaspoon looked more like a heaping tablespoon...
In other words it's just fermented milk. Boo.
Its so thicc gawd
god bless martha's terrible sound tech
That's a fail.