How to Make Creme Fraiche or Crème Fraîche but not Krem Fresh
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- Опубликовано: 6 сен 2024
- Creme Fraiche is like a homemade sour cream recipe but less tangy. Creme Fraiche is easy to make and can be 3-4 times cheaper than store-bought creme fraiche. Crème fraîche is a Frenchy-type word that sounds like Krem Fresh in English. What is creme fraiche? Crème fraîche is a thickened cream, similiar in consistency to sour cream. It makes an ideal topping for desserts; it is rich and velvety smooth and can transform whatever it tops into a dessert, especially fruit. Or it can add creaminess to savory dishes as well. Crème fraîche has a high fat content, so it can be added into dishes as they cook and the cream will resist curdling. Add it to soups and sauces to create a smooth, creamy richness. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish to something special. A crème fraîche recipe is simply heavy cream mixed with live cultures. These cultures can be introduced into heavy cream by simply adding a spoonful or two of active yogurt, or even cultured buttermilk. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish. A creme fraiche recipe is simply heavy cream mixed with live cultures. These cultures can be introduced to heavy cream by simply adding a spoonful or two of active yogurt, or even buttermilk.
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Homemade Crème Fraîche Recipe
All you need to make crème fraîche is
HEAVY CREAM also called Heavy Whipping Cream and
YOGURT or BUTTERMILK with live cultures
A Crème Fraîche Recipe practically makes itself. All you have to do is introduce the two parties, put them together in a warm environment around 70F, and then let them hang out for 12-24 hours. How long it takes for the cream to thicken will mostly depend on the room temperature; if it's a bit warmer or cooler in the room, it might take a bit shorter or longer time to make crème fraîche.
I generally make 16oz of crème fraîche at a time. This is a convenient size for Heavy Whipping Cream. Heavy whipping cream and heavy cream are similarly used names for the exact same product, so whichever label you buy will work fine. Heavy cream is cream with a milkfat content greater than 35%, by contrast, half and half is ½ milk and ½ cream, with a milkfat content around 12%. This higher fat content allows crème fraîche be added to simmering dishes without curdling, adding creaminess to soups and sauces, eggs, etc..
In a jar, combine 16oz of heavy cream with 2 Tbsp of cultured buttermilk or yogurt. It is essential that the yogurt or buttermilk contain live cultures, since this is the agent that will allow the heavy cream to thicken.
Stir the ingredients together, and then top the jar with a loose fitting lid or mesh, a coffee filter works great. Set jar aside and allow to rest at room temperature for 12-24 hours.
The cream will thicken over time, stir occasionally if desired. Once the cream thickens to the consistency of yogurt, place the crème fraîche in the refrigerator. It will continue to thicken and will keep 8 to 10 days in the refrigerator.
My Favorite Ways To Use Crème Fraîche
Use crème fraîche as a fruit topping. It turns fruit into dessert. An actual dessert if you top with powdered sugar as well.
Saute apples in butter and cinnamon and then top with crème fraîche. Holy cow it's good.
Or just drop a dollop of crème fraîche on pie or cake.
Stir crème fraîche into pasta to add a decadent creaminess. Mac 'n cheese!
Stir crème fraîche into soups and sauces, it will add creaminess without curdling.
Top oatmeal with crème fraîche to turn a bland breakfast into a better breakfast.
Add crème fraîche to scrambled eggs for the creamiess eggs ever.
If you've never tried crème fraîche then give it a go, and if you've only previously bought it from the store, definitely try homemade crème fraîche.
Any one prefer buttermilk for making creme fraiche? I always use cultured yogurt 'cause that's what I usually have on hand ...creme fraiche will keep fresh in your fridge just about as long as sour cream keeps.
Buck, I've always looked to you for culinary perfection, and you have not disappointed.
You and these shorts! Most comfortable chef I know! Thanks for breaking down alot of difficult recipes. I truly appreciate your videos. They help me alot at culinary school!
I dress up when I leave the house, though...although my wife probably wouldn't agree with my use of the words "dress up" ...thanks for watching, I appreciate it
When you said sliced cheese in a glass of milk I thought this dude is crazy. Then you put it on your keyboard. Definitely a twisted mind. I’m subscribing to your channel. Always offer the first taste to your guests though.
You guys are so funny! You could be another Carol Burnett show.😃.Jean from Arizona
This is how "The Galloping Gourmet" made it back in the early '70's. Glad to see the directions are being preserved! I've always thought this was so much simpler than the version using buttermilk. Never had a use for all that extra buttermilk! Oh, and your French Onion Soup is delicious and easy!
the Galloping Gourmet!!--I loved that show when I was a kid. Me and my brother used to always fight over the TV because he wanted to watch the Flintstones or something and I wanted to watch The Galloping Gourmet.
Too funny!! Keep up the great recipes and vids!
I don't think you understand what just happened in my pants
haha, I love the little scenes at the end, especially the keyboard one. YOu should keep making those jokes at the end, it works really well
ha!--thanks...this was a big production for us! props and everything!
Biology 101 Chef Buck style. Thanks for the Quad-dairy shot recipe too!
it was ok....needed more cheese
Chef Buck lol, so does most things. Including my life 😁
That looks fabulous. Gotta' try it. Thanks.
Thank you! I've been wanting to try this...and now I will😎
Oh, wow! I never knew crème fraîche could be used on anything hot. I've always used it as a dessert topper. Thanks so much for this easy to create recipe. I'll be keeping a supply in my fridge from now on. And no, Camera Girl is not overselling.
it's quite nice in sauces and soups...the high fat content makes the creaminess a bit more stable in heat than dairy with less fat
Can you add some powder sugar to the crème Fraîche before you refrigerate it or would that just make it something else altogether?
Thank you for this recipe & how to !!
thanks for checking it out!
Lol you are awesome! Keep up the good work.
thanks...appreciate you watching
I can't get mine this thick. I use buttermilk to make mine because I can't find yogurt with live active culture in it(I swear the more we do at home, the more corporate America finds ways to keep you buying from them). My problem is I leave it in my small laundry room, where it's warmer, but I think the temp may be dropping at night and obviously I can't be awake in the middle of the night to warm it up in there. My product always comes out like that white, watery crap sour cream you buy in the store. I want to try making it with the yogurt and see how it comes out, if i can find the damn yogurt.
some brands of yogurt do not make the "live cultures" that prominent in the labeling, so check on the actual ingredients to see if it contains the needed cultures
I'll check for that. I didn't do it before because, well, I was checking for those key words "active live cultures".
I did it! I found the yogurt and made it just as you did, left it out for 36 hours, and i now have thick, fresh, home made creme fresh! or sour cream if ya like....lol
Love watching you guys so funny!
make sure your yogurt says live active culture and not live lazy culture. hey Buck, I made some yogurt recently with a powdered yougurt starter and it turned out way too thin, it was basically milk that had thickened a little with a tiny bit of tart to it like sourdough bread. I didn't know what to do with it so I made a mushroom chowder and it came out great, I will be making more yogurt that way on purpose. I liked the classic French recipe 'clavier avec crème fraiche' you had at the end. You reminded me of julia Child.
powdered yogurt! --you must be dipping into your storm-weather supplies
Hey Buck, no, I buy Greek yogurt to use as a starter for my DIY yogurt and always eat it all instead of using it to make yogurt so I bought some packets of yogurt starter on amazon but the tiny packets make 2 gallons so it has been a challenge to get the right amount of powder to make a quart like I do.
Hey, I was thinking about you and CG the other day, I can't drink alcohol anymore due to my heart, and I never drank much anyway, but about 3 years ago before I stopped I was beginning to mess around with making my own champagne. if you two drink I think you would enjoy making your own champagne, the raw material is not expensive and it is a hoot making something that can explode. If I get my heart right again one of the first things I am going to do is try making champagne again, I was having fun with it until I had to stop. You can get the yeast and bottles on Amazon, there are a lot of videos on YT,give it a try.
Awesome stuff...We can't get Raw Cream in Canada... Everything Dairy, here, has to be pasteuized... Go figure... I would love to make this but I have read, it doesn't turn out the same... What's your take on it...???
I TAKE ONE PINT OF HEAVY WHIPPING CREAM AND PUT IT IN A STERILIZED GLASS JAR. THEN I ADD 2 TABLESPOONS OF FULL FAT CULTURED BUTTERMILK. STIR WELL AND COVER WITH A COFFEE BILTER HELD ON WITH A RUBBER BAND. I SET IT ON THE COUNTER BY THE STOVE FOR 24 HOURS. BEST SOUR CREAM OR CREME FRESH YOU WILL EVER TASTE. NO STORE BOUGHT FOR ME.
I've read you can use buttermilk, although I never have actually used it since we almost always have a container of yogurt on hand, so I just grab that. Sometimes our creme fresh is ready after 12 hours, but now that fall and the cool weather is here, it takes longer. The cost difference between homemade and store bought creme fresh is crazy!
Grandma Liz's Kisses i saw another yt video doing it with buttermilk and have done it a few times. Comes out good but for me tastes like a thicker sour cream and is more expensive. Then again my local market doesn't carry creme fraiche so I don't know cost.
You're hilarious 😂 thanks for this wonderful recipe. You both are cute❤️
Hey Chef Buck luv watching your vids. Can i use french vanilla greek yogurt? Thanks for being Chef Buck w/CG😊
any kind of yogurt will work, as long as it has live cultures
Looks Yummy! Looks like it might need vanilla for flavor? Your soo Funny! Heehee
Tres bien! Nom nom nom nom The exact same procedure works with Lactose free dairy variants for the lactose intolerant among us! :)
after my glass of cheese, ice cream, creme fraiche, and milk ...Lactose free dairy variants doesn't sound like a bad idea
seems almost naughty watching this....
Yum! I made this and tried it on top of the keyboard. It was tasty, but now my keyboard mysteriously doesn't work.
What did I do wrong? How can I fix it? Will it work if I put the powdered sugar on top? 😳
Thanks!
sometimes chocolate chip cookies can absorb the excess dairy
@@ChefBuckRecipes 😂😂😂😂😂 you are so funny 😂😂 I love your recipes and even go back to replay your jokes. That keyboard serving 👌 amazing!! 😅
Wait a minute! That's exactly how I make vegan yogurt. Buy a 5oz coconut yogurt, mix it into a hefty helping of soy or other thick nut milk, pour into little 1cup sized mason jars, let it sit in an oven with the pilot light on for several hours and voila! Homemade yogurt for the week. Creme Fraiche... well whaddya know! It's just like making yogurt.
Can I use skim milk instead of heavy cream?
Nah...won't really work cause it won't thicken enough. Even half and half doesn't have enough milk fat. Part of what makes creme fraiche thick is the milk fat content. Heavy cream has a milk fat content of over 35%, while whole milk has a milk fat content of less that 4%, so it's a pretty significant difference, and skim milk has even less. You can make a lighter version using creams which have a milk fat content between 20%-30%, but it will not be as thick and creamy as creme fraiche.
Thanks. I was really just trying to be funny, because people always say "can I change this" and using skim milk is pretty stupid. I didn't expect that you would spend so much of your time giving me a great answer. For penance I'll go drink some skim milk.
Loool I thought you were serious I was like wtf
Can you please make a video showing us how to make kefir with goat milk??
I was getting ready to make this and got 2% fat Greek yogurt instead of full fat yogurt. It does have live active cultures. Will this work? I do have heavy cream.
He put it on the keyboard 😳 I am shook!! My OCD is in overdrive at that! 😲 ohhhh Lordyyyy!!
Looks fantastic I'm a dairy fanatic myself... Does it have to be made with heavy cream? can it be whole milk or something with less the fat
Nah...won't really work cause it won't thicken enough. Even half and half doesn't have enough milk fat. Part of what makes creme fraiche thick is the milk fat content. Heavy cream has a milk fat content of over 35%, while whole milk has a milk fat content of less that 4%, so it's a pretty significant difference, and skim milk has even less. You can make a lighter version using creams which have a milk fat content between 20%-30%, but it will not be as thick and creamy as creme fraiche.
Can I use kefir instead of yoghurt?
I hate to break it to you but your creme fraishe is in The Klan.
hahaha I literally LMAO with your shenanigans
Heavy cream cold?
Can you add sugar or powdered sugar directly to the creme fraiche to sweeten it up a little? If so, at what point?
you can easily add sugar, cinnamon, or vanilla to creme fraiche afterwards, just add what you like and whip it into the mix
So decadent you could bathe in it ...heck, he said the SEX word, not me....seriously, this is a good thing to keep on hand, for times you need something good& creamy, beyond sour cream.....Thumbs Up for the video
thanks...we tend to use creme fraiche mostly in the mornings to add to scambled eggs or oatmeal, and occasionally I'll use it in soup, but lately we've been using it a lot on berries to satisfy our sweet tooths...Our ice cream eating habits were getting out of hand, but with creme fraiche we can satisfy that desire while mostly eating a bowl of fresh fruit and toasted nuts
You're good, Chef Buck
how long will this last in the fridge before going bad? Thanks
quite a while...it's like sour cream...you should get at least 10 days to 2 weeks with no problem, and then just keep and eye on it...if it starts to taste 'off' or begins to get moldy, then it's done....like most dairy products, it'll let you know
OK Buck, the only thing you didn't suggest was to use it on one of your cauliflower pizza bases, instead of the tomato sauce?
I've been experimenting with some different white pizza recipes, trying to recreate a favorite of mine from back when I was a kid living in Tampa, Fla...I used to always go to this downtown spot called CDB's and order a Spinach and Tomato Pizza with a white sauce...haven't found the right combo yet.
I love the wife’s commentary. 😂😂😂
was Thick dreamy cream your nick name in highschool?
probably...I'm not sure....nobody talked to me in High School (flees from room crying)
I think the people on The chew have been watching you!
Aren't you supposed to refrigerate it after the first 15 hours or so? That's what other recipes call for.
I''m glad I stayed until the end....I was afraid this was going to be one of those X-rated food videos!! All that talk about sex and procreating..... This really looks good. I always wondered how it was made.
yeah...it practically makes itself :^)
Let board made me sub lol
YOU HAVE TO PUT IT IN THE FRIDGE TO THICKEN AFTER SITTING OUT 24 HOURS.
I fear i may ruin it and just make a nasty jar of spoiled something... I'm not ready for crème fraîche! xD
nah...it makes itself! you can do it!
What the heck did I just watch....