Creme Fraiche Ii Food

CREME FRAICHE II

Creme Fraiche II image

An easy recipe for creme fraiche that can be made at home if you cannot find it in stores. Use within one week.

Provided by ANDREA9818

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time P2DT5m

Yield 8

Number Of Ingredients 2

Ingredients

1 cup heavy cream
1 tablespoon plain yogurt

Steps:

In a clean jar with a lid, combine the cream and yogurt. Close the lid, and shake vigorously for 1 minute. Leave the jar out on the counter for about 1 day. It should thicken up. Chill in the refrigerator for 1 day before serving.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 1 g, Cholesterol 40.9 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 12.7 mg, Sugar 0.2 g

CREME FRAICHE

Creme Fraiche image

Provided by Ming Tsai

Time 10h

Yield 3 cups

Number Of Ingredients 2

Ingredients

3 cups cream
1/3 cup buttermilk

Steps:

In a stainless steel bowl, combine cream and buttermilk. Let sit overnight in a warm, dry place. Stir, then refrigerate.
Brokenwood Shiraz, 1997 and Hill of Content, Shiraz:

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
2 tablespoons buttermilk

Steps:

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

CREME FRAICHE

Creme Fraiche image

Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Recipe #29295). It can be kept in the fridge for up to a week.

Provided by Bergy

Categories Sauces

Time P1DT12h10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
1 teaspoon buttermilk

Steps:

Heat the heavy cream to body temp not over, about 100°F.
Stir in the buttermilk.
Keep in a warm place for 12-36 hours until it thickens.
If your house is cool, place it in the oven with the oven light on.
When it has thickened slightly stir, cover and refrigerate until using.

Nutrition Facts : Calories 823.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.3, Sodium 95.7, Carbohydrate 6.9, Sugar 0.5, Protein 5

CREME FRAICHE

Creme Fraiche image

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

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

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

CHEF JOHN'S CREME FRAICHE

Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

Ingredients

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

MAKE-AT-HOME CREME FRAICHE

Make-At-Home Creme Fraiche image

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

Ingredients

1 cup heavy cream
1/4 cup buttermilk
1 tablespoon lemon juice

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

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

Provided by Barb G.

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
2 tablespoons buttermilk or 2 tablespoons lemon juice

Steps:

In a bowl, combine the cream and buttermilk or lemon juice.
Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use.
(can be refrigerated up to 1 week.).

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

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