How to make Crème Fraîche
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- Опубликовано: 16 окт 2024
- So easy to make with only two ingredients, Crème Fraîche is incredibly versatile in the kitchen. Its nutty flavour makes it an excellent base for condiments and toppings, and its high-fat content and low protein content means it can be added as a thickener to hot dishes without curdling.
Creme fraiche is commonly used a number of ways:
Mixed into soups and pan sauces to thicken them
Blended with herbs and citrus as a topping for meat
Mixed with spices as a creamy salad dressing
Served atop scones
Added to scrambled eggs.
Mixed into bread, cookies, and other baked goods
Whipped with sugar or vanilla and served with fresh fruit
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That dessert looked incredible! Creme fraiche is not easy to get in the shops in Australia so really handy to have a recipe.
I totally agree!
Wow ! So easy ! I’ve seen that in so many recipes but it’s almost impossible to buy in the USA. Thanks Gavin ! Now I can make it myself !
We are watching u with my son and he is dancing in the music
I've always made creme fraîche by mixing 1 cup of cream and 1 to 2 T of buttermilk and leaving it sit on the counter for a day or two. Like this approach too for when I don't have buttermilk handy.
Yes me too. Cultured Buttermilk. This was a new take on this for me. I bet it's more mild. A little more like Clotted Cream. Very interesting. ✌ Curd Nerds.
I've heard you can get relatively close to this by mixing greek yogurt with live and active cultures with cream and just letting it sit on the counter loosely covered for about a day.
We do this in our restaurant, heat the cream to 80 deg mix in the yogurt and cover with cheesecloth, the fraiche will float on the top of a thinner waste product.
Great video! I can't find it ANYWHERE where I live, so I'm gonna try this. I only had it while on vacation in Australia years ago.
Here in my area .. I have made a similar product with Whipping Cream inoculated with four tablespoons of Cultured Buttermilk per quart quart of cream.
Cheesus be praised!
Hey Gavin.. it's nice seeing you make great content as usual .. and how is the wife doing.. i hope she is in good health
Still quite fatigued, but getting stronger every day now that most of her treatment is finished.
I had a salmon pizza that used crème Fraise and capers. really yummy
Gavin, All Right! I so hoped that this would eventually be covered! You didn't disappoint, sir!
Thanks for showing how to do this. I always see the top chefs usimg this on tv and ive loomed everywhere for it in stores but cant ever find it.
Glad I could help
Gav, please tell me that you licked that spoon and cleaned out that pot. I will often use a starter form a live culture creme fraiche and the good thing about it is that when you add it to a sauce it doesn't break.
Yes I did 😳
Wow that is stunning!
Hi from France ! :) Does it work with UHT cream ? What is the temperature range for "room temperature" please ? Thx for answers.
Outstanding!
I had always meant to look up creme fraiche so I could understand what it was. Now I know.
Gavin, love to see a video about buttermilk and sour cream. Both are very hard to find where I live (as is creme fraiche)
I'm looking to have a go at clotted cream to go along side my strawberry jam
check out chef john's recipe for clotted cream, it's super easy and delicious
I make clotted cream in my slow cooker. Put 600mls double (heavy) cream into the slow cooker and switch it to warm. Place a teacloth over the pot before putting the lid on. Leave for at least 8 hours or preferably overnight. Skim off the clots first. The liquid left can be used too. Et Voilà - Clotted Cream! It will keep well in a plastic tub with a lid for about 3 - 4 days.
Cheers guys going to use raw Jersey cream so should be great
thank you
That looked delicious!
Thank you 😋
Yes, that is my question what is the difference between English clotted cream and Creme Fraiche ?
clotted cream is not cultured. The only real thing they have in common is the the word cream.
Clotted cream is heated cream without acidity. Creme Fraiche has acidity.
@@tommihommi1 Then the process is the same with indirect heating (or water bathed), and allowed to slowly cool. But no bacterial culture is added. Soooo, in reality, British Cream is more Creme Fresh tasting like whipped cream or cream cheese/butter ... than (tangy) French Creme Fraiche ... because it has no additives.
my grandma used to buy raw milk from the market and if it was not getting boiled she would "let it sit" in the bottle. few days later it would turn into yoghurt kinda and there would be a layer of creme fraiche on top, depending on how good the milk was. maybe it wasn't really yoghurt or creme fraice but the taste was extremely close haha
Gavin, what is your preferred method of making mac & cheese?
Could you thicken it up even further by putting it in a butter cheesecloth for a while?
It got very thick in the fridge
I was eating some with apples and cinnamon while watching this. I want to make my own. What I bought is very thin compared to what I see people make.
Big fan sir
I've found out that my creme fraiche skills almost directly stransfer to making homemade cider/wine. Yeah, that lockdown has been hard.
I went to a local store asking a store clerk if he knew where the creme fraiche was and he asked “is that a fruit or vegetable?”
👁👄👁
LOL decided gotta learn the art of cheese making right then and there!
I heard of it on cooking shows but I didn’t even know what it was let alone find it Pennsylvania u.s.a.
Tonight on Hell's Kitchen Nightmares Iron Top Chef Cafeteria Throwdown Ultimate Cookoff Challenge.
Whip this up with a stand mixer until the fat seperates from the whey and rinse- making the best butter you've ever had in your life.
Now if only it were possible to buy fresh cream.
Missed out on a sale Gavin.
Afterpay want information I don't have and I can't pay full price all at once these days. Oh well one day.
You can take heavy cream and cultured butter milk. One container of heavy cream add two table spoons of cultured butter milk put in a clean jar put the lid on and leave over night it should be ready in 8 to 12 hours.
Sounds about right
so... what's with the vegan cheese on the shelf behind ya?? lol :)
We sell all types of cheese making kits.
I hate to question bomb your video but I am not available for your live cast. But if you have the time...have you ever heard of an American artisanal called Humboldt Fog?
How has youtube taken me from the channel 1by1gaming to a channel about making cheese?. Not mad about it tho ❤
😁✌🖖👌👍😎
Randy Marsh sent me here
it's basically heavy cream Joghurt
How do these cultures compare with buttermilk
Very similar. Both are aromatic mesophilic cultures
cafeteria fraiche