Creme Fraiche Recipe Demonstration - Joyofbaking.com
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- Опубликовано: 6 окт 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make home made Creme Fraiche. Creme Fraiche (pronounced 'krem fresh') is a cream that is naturally soured. It is thick and soft (like cream cheese) with this wonderful smooth and velvety texture.
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I live how she tells us the measurements in both metric and imperial units. That's really helpful, living in England.
Thank you so much for this video. I tried it and will now stop buying from the stores. I like how you always explain the recipe and the ingredients in detail so, it's so easy to follow and make variations.
When i saw this I screamed "YOU CAN MAKE THIS AT HOME?!!!" I'm sooo happy because I can't find it ANYWHERE near me. Thank you so much
How long does it last in the fridge?
@@MICHELLE-gu2qc 10 days.
I tried the recipe and loved it. I used the creme fraiche for my Quiche Lorraine. I gave my daughter the left over after I added some sugar and she just loved it, it tasted like a delicious yogurt.
I am from France and must say that you recipe was the best. I will use it when needed to my own french cooking.
Thank you SO , SO much for all the hard work you and your husband put in these really informative and almost -if not- perfect videos !
I like the idea of making homemade things as much as possible, despite the cost. Getting closer to your ingredients certainly adds another dimension to my experience with food.
wow, i love being able to comment on your video's now, Stephanie i just wanted to tell you your doing a great job in teaching us how to cook, your voice is so soothing and you don't rush through things like some others do.
I was reading someplace that after you add the buttermilk to the full fat milk mixture in a jar then you warm the mix to about 125 to 140 degrees Fahrenheit for 10 to 15 minutes. Then wrap the jar in a towel with the lid a 4th turn open to let gases escape. Leave the jar undisturbed til the following day. You can use it right away then. It will keep after that in a refrigerator for a few days. I made some using full fat condensed milk. That was incredibly tastey. Originally the Russian creme fraiche project was to supply an important ingredient for beef tips Stroganov with sauteed Portobella mushrooms and French Sherry/Brandy over boiled egg noodles. (But I couldn't stop myself from tasting and eating it all like custard. It was so good.)
wow, this is incredible! I cant wait to try this! I'm gonna use it in scrambled eggs, accompanying crepes and pancakes, and with fresh fruit and berries at my next breakfast.
Omg your resipes are so handy! If I have to bake something I would always turn to joyofbaking and you guys never let me down
Wow, didn't know it was that easy :O
Love your show, by the way. I've watched every single episode and they're all super-well made and informative, as well! :D
Creme fraiche makes awesome cultured butter just like they do when I lived in Europe!
Thanks for posting this! They have creme fraiche at Chipotlé, and I think it's smart because it spreads across the whole taco more easily than sour cream. I'll have to give this a try! :)
I love crème fraîche so much and it's also very difficult to find it where I live.
But when making cheese cake or tarte au fromage blanc, I use a combination of both cream cheese, creme fraiche, double cream while adding some lemon juice to emphasize the tangy flavor.
I find I'm much more pleased with the result using creme fraiche.
Thank you for the recipe, now I get to make as much creme fraiche as I like.
My favorite is mixed fruit (blackberries,strawberries, and blueberries) with creme fraiche and some rum mixed in. Give it a try!
I have loved your videos for a while now and I like finally being able to say that to you.
It's so complete and informative and professional. I love trying the recipes too!
So thanks and well done and keep those videos coming!
Oh! So good you made this! My in law used to make a dipping sauce mixing this with onion soup (powder), and now I'm gonna be able to actually Try it! Not the "pseudo" with plain yogurt...
Thanks!
Smart demonstration!
Many Thanks!🍷🍷!!
Thank you very much for the knowledge
Not surprised, another video well done. I can remove store bought from my shopping list.
I love your video and your recipes, i've tried lots of your recipes and they where amazing, thanks for sharing
I always make creme fraiche, I love it homemade. Thank you! :)
It should be about the same time.
That's because she's Canadian. The accent is subtle. The recipe ROCKS!
That's really good to know-Like sourdough starter-Will remember to try that-
Thank u so much for this.. I'll be needing this for my mousse.. thank u so much for the idea.. thank u...
I can't believe that Creme Fraiche is so expensive over there. It's so cheap over here in The Netherlands. Anyways another good video, thanks alot I definitely gonna try it sometime!
thanx u so much !!!!love all ur recipes ....they r amazing !!!!nd very esay to make
thanx keep em coming more vidoez.
Very informative, thank you.
i think its awesome that u take metric and imperial measurements into considerations :DDDDDDD
I've only ever made it with heavy cream (35-40%) butterfat content, so I really don't know if it will thicken enough if using a cream with a lower fat content. Sorry.
You can use regular whipping cream if you let it sit in a warm room. I did that a few times over the summer and it turned out fine. The weather has become colder on my end, and when I tried to make this yesterday, it failed to thicken after almost 24 hours of sitting.
Food wishes says it’s best to try to find non “Ultra” pasteurized cream. I’ve made this for a while using the Ultra pasteurized cream because that’s all I could find. But, today I found in a glass bottle just pasteurized cream so I’m going to try it.
Yes, that's true. But as you say, it can be almost impossible these days to find that type of cream.
wow amazing. I love making my own creams and cheeses. can u do a recipe for clotted cream please? thank you
very nice thanks for posting this
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Still (re)watching this video 11 years later..😊
Thank you! I'm beginning to think that creme fraîche doesn't exist, it's almost impossible to find!
I love your videos and recipes :D
Cre'me fraiche works pretty amazing on Bassbousa. It also works perfectly amazing with Kunafa. Basboussa is cream of wheat mixed with butter and yogurt. Also it works very well with layali lebanon. I just love creme fraiche.
Yayyy u r allowing comments now :D I loveeeee ur RUclips videos :)
In my country a kilo of cream fresh is $2-2.5 while 0.5 kilo of heavy cream is about $4-5 and its very hard to find :)
I love cream fresh, I substitute mayonnaise with it in some salads because it's much healthier.
The best part.....making cultured butter out of it!!
Hi.Stephanie can you please upload a recipe for homemade mascarpone cheese coz its difficult to find it in Surat. The best one as all of your recipes are.
She didn't mention that you need to use CULTURED buttermilk--you need the live bacterial cultures in that (or the yogurt) to have it work correctly. Other than that, great info :)
Love your videos! Please increase the volume though. The intro music is loud but the talking is low.
or you just can buy sour cream.IDK how it is in US, but where I live we have sour cream you can use it for sandwitches instead of butter. Verry thick.
I always thought creme fraiche is just heavy cream. Oh no... thanks for the video!! :-)
yor're a youtube fave! curious - why are you allowing comments now?
I guess summer is the ideal time to make this. I tried to make it using heavy cream but it wouldn't thicken after 24 hours.
There's a drumroll that starts at :45. Does anyone know what that is? The air conditioner, maybe?
Starting cultures to make buttermilk and yogurt are bit different. I think typical yogurt has more stains for bacteria in it. My question is if you use yogurt in heavy cream, what is stopping it turning into yogurt instead of Creme Fraiche?
Is the taste of Creme fraiche distinguishable from sour cream if you are using it to make a sauce for a fried pork chop for instance out of the pan drippings? Because if not sour cream would be cheaper to use. I have never tasted creme fraiche. Can you tell the difference between creme fraiche whipped with some sugar and vanilla to that of whipped cream?
I LOVE CANADA!!
Hi Stephanie, sorry I don't have Facebook, can we use this in Cream Puffs?
Hi.
What's the percentage of fat in the heavy cream?
Does the buttermilk need to be cultured buttermilk?
Does yogurt work instead of buttermilk?
Thanks
Hello Stephanie , one quick question , if I use more then one cup dose the time need to increase as we'll ? Or no matter how many cups I use itl take the amount of time as the original recipe ?
and in belgium!!!
In the U.S. the containers are way bigger so therefore cost more.
Stephanie in India we don't have double cream ..what we have is called Whipping Cream with less than 35% fat content..is there any way to substitute heavy cream for this recipe?
What is the differece between Creme Fraiche and sour cream?
Hi Stephanie, I am brazilian and, aparentely, our i`m afraid i`m our whipping cream is has significant amount of sugar (considering the carbs). Is your whipping cream (at least for the creme fraiche) the same? And if I use I use this low fat (20 to 28% fat) whipping cream, what is gonna be the difference? Will it be more consistent or something like this? I tried the Creme Fraiche with this sweet 27% fat whipping cream and I am afraid it won`t work...
Anyway...
Thank you for sharing all this information... I`ve watched most videos on your channel already and I am probably gonna try all the recipes more than once. (By the way.... I`ve never heard of the Lemon Curd here in Brazil, and that is the best lemon flavor I found until this day!!)
Well thank you for everything and sorry about my english... I am not very good at it.
Chico The heavy "whipping" cream I use doesn't have any sugar in it. And it has about a 35% butterfat content so when you whip it, it will reach stiff peaks. If you make the creme fraiche using a lower fat cream I'm not sure whether it will thicken enough so you can whip it.
It's late, but here (Canada/Ontario) whipping cream you buy in store ( it is liquid, almost like milk only fatter) has no sugar. Whipped cream (at home) has sugar or not, depending on what you use it for. When I whip cream I always add powder sugar and vanilla (créme chantilly).
So, instead of serving it plain, could you do things to it?-like make a chocolate creme fraiche or a strawberry vanilla creme fraiche or does that ruin the cultures/enzymes in the mixture? I'm thinking you would have to do it after if you could do it at all, but it would ruin the flavor an hour after you served it, would it? Anyone know?
+Desiree Morris Why not make a very small amount of it as an experiment? Maybe the result would be awesome. And if it does turn out great, don't forget to share your recipe with us.
She used to live in England, i guess thats why she does it :)
Its the same price as sour creme here in Norway:)
I have made this 3 times and I can't get it thick. My product always comes out like the white watery sour cream you buy in the store. The only thing I can think of, because this is so easy to make, is my room temp isn't consistent. I place the container in my laundry room where it gets warm, around 75 degrees, but i think that temp changes at night and gets cooler in there.
can you use powdered buttermilk for buttermilk?
I love how the measurements have worn off of the measuring cup
I do not eat cow's milk. Have you make coconut cream fraiche ? If so, please advise.Thanks alot.
How long is its shelf life?
can I use it instead of sour cream in the coffee cake? :D
fifth!!!! love these videos
I made two jar's of this and so far after 3 day's it hasn't gotten thick, so can I use it to make cultured butter, Please reply, tks Nicky
Did you use 'heavy' whipping cream? If you live in the States there is just whipping cream and then there is heavy whipping cream. You need heavy cream because it has a 35-40% butterfat content which you need in order for the creme fraiche to thicken.
Can I use normal whipping cream?
I tried making this yesterday. I left it on the kitchen counter. When I checked on this today the only difference was the color. It wasn't very thick at all. In the video at 2:00 it seems pretty thick. I threw it in the refrigerator and will check on it again in 12hr. But am I doing anything wrong?
I left mine for about 18 hours. A fair bit of it was thickened, but still a more fluid element around the thickened part in the middle. I think just the ceramic bowl sucking heat away caused the areas closest to it to be slightly colder and thus it didn't change as drastically. Perhaps things need to be on the warmer end of that range she mentioned. I've done this before and it usually comes out somewhere like regular/runny yogurt. Still nice and rich, good for drizzling-you can whip it if you'd like.
The fridge will likely slow the process, but won't hurt it.
You shouldn't use ultra pasteurized cream and you have to make sure there are active cultures in the buttermilk or yogurt you use. I made some yesterday and tried it today and it's awesome. It's kind of like a cross between yogurt and sour cream, but a lot richer.
It would have to have live cultures in it. If you make the buttermilk with lemon juice or vinegar then no. Look for cultured buttermilk or just use plain greek yogurt with cultures [Fage's a good one] like I do.
Traduza em português por favor Brasil
are you polish? my friend is polish and her surname is Jaworski?
Can I eat this on bread??
I don't understand how it doesn't spoil if you use the yogurt? Buttermilk I can understand.
I use it when baking...my banana bread and cake recipes use it...it comes out moist and amazing!
Stephanie, can creme fraiche be substituted in a cheesecake recipe instead of sour cream?
don't you mean cream cheese?
dont you have to heat the milk ?
Hello Stephanie, I just wanna ask you about the room temp. If I make this recipe in the summer which is usually at More than 30 degree so where can I keep this creme at 25 degree?
+Hiền Trang Bùi If the room temperature is warmer then it won't take as long for you to make the creme fraiche. So you would want to check it after eight hours and see how it tastes.
can u make creme brulee pls! =)
I can use it while making tiramisu ,what say!!!
40%?? i can barely find 35% and thought that is as high as it goes,, but i only got 18% so it wont work the same?
Hey Joy!
Can I use the whey (I got from straining yogurt) in place of buttermilk to make sour cream?
Saba Masood -- It is best to use either buttermilk or plain yogurt when making home made creme fraiche due to the tangy flavor that you get even in regular sour cream.
+Diane Milligan yep - i use buttermilk n it makes the most perfect sour cream :)
Thank u!
Can I use cream fráche instead of butter cream in red velvet cake
I'm sorry, but I've never tried using creme fraiche in the cream cheese frosting, so I don't know how that would work.
@@joyofbaking thank you
Creme fraiche is truly a great thing to have on hand. I buy culture from these folks and it's so awesome. It takes 12 hours and then drain in muslin until it's to your perfect texture.
www.cheesemaking.com/
On some of ur vids its hard to hear....and my volume is on 100
Whhaaattt...cant believe this...its so cheap here in germany...u get it for 50 cent... o_O
You should eat it after to tell us how it taste
Yayy! First real comment!!!!
He needs to go into the refrigerator for another 24 hours and it will set up much more and be silky and to die for! It's not going to have as much body or flavor unless it is refrigerated for another 24 hours.
Yes, I agree. Like a lot of things, it takes time to really develop the flavor.
Can you add a teaspoon of lemon juice instead of the yogurt? Please let me know!
i watched this because of south park!!!???
That thumbnail looked like straight up mayonnaise!
she says it at the end of the video...
Southpark - Randy makes it better.
Cafeteria freische
WELL WHAT IS RANDY'S RECIPE'
ahhhhh &*%$ yeh