forum: Food & Drink

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#1 Sun 11 Jan 09 11:35am

saffie00

Member
Member since Sun 11 Jan 09

Replacement for Creme Fraiche

Hi everyone, I need a replacement for the creme fraiche that Jamie uses in his reciepes. It is not as easy to come by in Brisbane, its expensive, and hard to find. I need a good alternative, any suggestions would be welcomed. Thanks Davina x

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#2 Sun 11 Jan 09 2:08pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Replacement for Creme Fraiche

If you have ever made yogurt, you can make creme fraiche yourself.

What you need is heavy cream or whipping cream (unpasteurized is best, but pasteurized will do), and live yogurt or live buttermilk.

Warm the cream to blood heat (about 38C) - it should feel tepid.

Put it in  yogurt maker, or a wide mouthed thermos flask (or if you live in a warm climate, any jar will do at room temperature).

Add about a tablespoon of yogurt or buttermilk to each cup full of cream, and stir well.

Cover, and leave for at least 12 - 24 hrs (longer makes it thicker).

It will keep in the refrigerator for about 7 days.

No need for an equivalent, this is the real, home-made, thing.

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#3 Sun 11 Jan 09 2:22pm

CarolineB

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Occupation Triplet mom and IT marketing consultant
From Bodensee
Member since Sun 29 Jan 06

Re: Replacement for Creme Fraiche

Oh, cool. Nice idea to put it in the joghurt maker. Thank you!

Does the cream has to have a minimum fat content?

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#4 Sun 11 Jan 09 2:30pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Replacement for Creme Fraiche

Yes - the fat content ought to be around 36% to 40%.

In essence, creme fraiche is cultured cream, just as yogurt is cultured milk.

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#5 Sun 11 Jan 09 2:45pm

CarolineB

Forum champ
Occupation Triplet mom and IT marketing consultant
From Bodensee
Member since Sun 29 Jan 06

Re: Replacement for Creme Fraiche

Geoff, thanks again. Seems that the problem in Germany is more to get cream with a higher fat content than the usual 32% than to get creme fraiche. I find it a bit sad as your post made me want to try it by myself... wink

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#6 Sun 11 Jan 09 3:40pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Replacement for Creme Fraiche

It would be worth a try with 32% fat content - just leave it to culture a bit longer.

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#7 Sun 11 Jan 09 11:51pm

saffie00

Member
Member since Sun 11 Jan 09

Re: Replacement for Creme Fraiche

Hi Geoff, thanks for your response, I will give it a go as I know I can find buttermilk here. I will let you know how I go, it doesn't sound too complicated smile famous last words!

Take care Davina x

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#8 Mon 06 Dec 10 7:26am

dipper

Member
Member since Mon 06 Dec 10

Re: Replacement for Creme Fraiche

Thanks for the suggestion, sound a good way to go if you have lots of time on your hands.

But is there any alternative that isn't actually more complicated and expensive than tracking down and buying creme fraiche?

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#9 Mon 06 Dec 10 7:35am

cengland

Forum champ
Occupation teacher
From Darwin, Australia
Member since Wed 08 Sep 10

Re: Replacement for Creme Fraiche

I usually replace it with sour cream.  I've never tried creme fraiche - never seen it in a shop anywhere.  But after reading about it, I gathered that the closest available alternative was sour cream.

I think sour cream is slightly more sour-flavoured and has a slightly lower fat content (than full-fat creme fraiche).  If you find the sour cream too sour, you could try part sour cream and part heavy cream.  I don't usually have both in the fridge, but almost always have sour cream or light sour cream.

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#10 Mon 06 Dec 10 5:14pm

Kye

Forum super champ
Member since Fri 04 Apr 08
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