Overnight Creme Fraiche Food

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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

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

CREME FRAICHE



Creme Fraiche image

Provided by Ming Tsai

Time 10h

Yield 3 cups

Number Of Ingredients 2

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

I live in a very rural part of Idaho, and finding some of the ingredients listed is sometimes really difficult, so I have found that making these things myself not only tastes great and is economical, but very satisfying. Creme Fraiche is a delicious tangy creme used in soups, sauces and as a condiment.

Provided by ConnieBella76

Categories     Low Protein

Time 8h

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
2 tablespoons buttermilk

Steps:

  • Combine heavy cream and buttermilk in glass jar and mix well. Cover and let stand at room temperature (about 70F) for 8-24 hours or until mixture thickens. Stir well to combine and then store in fridge. Will keep for up to 10 days.
  • Tips:.
  • 1. Use as a thickener for soups or sauces.
  • 2. Spoon over fresh fruits, puddings or warm cobblers.
  • 3. Can be used in boiled recipes as it will not curdle.

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

EASY CREME FRAICHE



Easy Creme Fraiche image

Creme Fraiche (pronounced "fresh") is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient, of course, I didn't have it! Then Food & Wine published it and I use it again and again. I always have it on hand in the refrigerator just "in case" I have to use my imagination and whip up a sauce for something fast! A tablespoon of creme fraiche swished into the drippings of any pan roasted pork chop or chicken breast (& a dash of white wine) turns it into an amazing meal. If you don't know about this wonderful cream, try it and you'll find more uses to this "secret" ingredient :)

Provided by Gingerbee

Categories     Sauces

Time 2m

Yield 2 cups

Number Of Ingredients 2

1 pint heavy cream
3 tablespoons cultured buttermilk

Steps:

  • In a medium bowl, whisk together the cream and buttermilk.
  • Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.
  • When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.
  • The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.

Nutrition Facts : Calories 851.1, Fat 88.7, SaturatedFat 55.2, Cholesterol 329.1, Sodium 169.2, Carbohydrate 10.2, Sugar 3.9, Protein 7.4

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