Best 5 Creme Fraiche French Sour Cream Recipes
Creme fraiche is a cultured dairy product similar to sour cream but with a higher fat content and a milder, more tangy flavor. It is commonly used in French cuisine and can be used in a variety of dishes. Whether you're a seasoned chef or a beginner in the kitchen, finding the best recipe to whip up a delicious batch of homemade creme fraiche french sour cream can be both an exciting and rewarding experience. Here, we've gathered a collection of curated recipes that cater to different skill levels and preferences, providing a step-by-step guide to help you create this delectable ingredient in the comfort of your own kitchen. From classic and traditional recipes to innovative and modern takes, get ready to embark on a culinary journey that will transform your cooking and impress your taste buds!
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CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
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
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.
OVERNIGHT CREME FRAICHE
Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.
Provided by P48422
Categories Very Low Carbs
Time P1DT2m
Yield 3 c.
Number Of Ingredients 2
Steps:
- Whisk together the cream and sour cream until smooth.
- Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
- This will take at least 12 and up to 24 hours.
- Stir until smooth and refrigerate.
- The creme fraiche will stay fresh for several weeks.
- As it ages it will give off some water liquid.
- Either stir it back into the creme fraiche or spoon it off and discard it.
Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1
MAKE-AT-HOME CREME FRAICHE
Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.
Provided by Bev I Am
Categories Low Protein
Time 6h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl.
- Cover and allow to sit at room temperature for 6-8 hours.
- Refrigerate.
- Use when thickened.
Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7
CRèME FRAîCHE
Crème fraîche can do anything sour cream does, more elegantly - serve it with caviar, drizzle on tacos, or dollop on berries. In fact, it's better than sour cream because it doesn't break at high temperatures: whisk a little into simmering sauces and soups to add tangy richness.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 20m
Number Of Ingredients 2
Steps:
- In a bowl, whisk together 1 part buttermilk with 8 parts of heavy cream. (For example, 1/4 cup buttermilk to 2 cups cream.) Cover the bowl and leave it at room temperature for 12 hours to 2 days, until it thickens and separates. Whisk together and transfer to a container; refrigerate, tightly covered.
Tips:
- Use high-quality cream: The type of cream you use will significantly impact the final product. Look for a full-fat, high-quality cream with at least 35% butterfat content.
- Let the cream culture at room temperature: This will allow the bacteria to work their magic and thicken the cream. The ideal temperature for culturing is between 68°F and 77°F (20°C and 25°C).
- Use a clean jar: Make sure the jar you use to culture the cream is clean and sterilized. This will help to prevent any unwanted bacteria from contaminating the cream.
- Be patient: Culturing crème fraîche takes time. It can take up to 24 hours for the cream to thicken. Don't rush the process, or you may end up with a runny crème fraîche.
- Store crème fraîche properly: Crème fraîche should be stored in the refrigerator for up to 2 weeks. Make sure to cover the jar tightly to prevent it from absorbing any odors from other foods.
Conclusion:
Crème fraîche is a versatile ingredient used in various dishes, from soups and sauces to desserts. It can also be used as a topping for fruits, yogurt, or granola. With its rich, tangy flavor and creamy texture, crème fraîche is sure to add a touch of elegance to any dish. So next time you're looking for a unique and flavorful ingredient, try crème fraîche. You won't be disappointed!
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