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#21 Mon 12 Jul 10 3:44pm

DeniseH111

Forum champ
Occupation SAHM of 4
From USA
Member since Sun 28 Mar 10

Re: Creme Fraiche Question

I can handle a good razzing!   wink  wink

Thanks guys.

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#22 Thu 15 Jul 10 8:37am

thailandgal

Member
Member since Thu 15 Jul 10

Re: Creme Fraiche Question

Hi everybody!

I know everyone is sick of the creme fraiche question, tongue but I live in Thailand and have a variation of it.

I can't get creme fraiche, or sour cream or anything much else. Can I use whipping cream, that is literally all that's available.

I'm making the Italian Ham and Spinach tart from Jamie at home, using a local thai veggie instead of spinach. It calls for 500g of creme fraiche - If I can use whipping cream, how much would I use?

Much appreciating anyone who can enlighten me,

Thanks in advance

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#23 Thu 15 Jul 10 11:39am

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Creme Fraiche Question

Hi, to make your own crème fraiche:

All you do is gently heat heavy whipping cream (36 - 40% butterfat) and then stir in some buttermilk. This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. It is ready when it is thick, with the consistency of thick cream. If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. And don't worry about the cream going bad. Regan Daly in her book 'In the Sweet Kitchen' tells us that "the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria"

Read more: http://www.joyofbaking.com/CremeFraiche … z0tk3nWeq8
http://whatscookingamerica.net/Sauces_C … raiche.htm


As to the weight and measures, i would weigh as i go.

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#24 Thu 15 Jul 10 2:46pm

DeniseH111

Forum champ
Occupation SAHM of 4
From USA
Member since Sun 28 Mar 10

Re: Creme Fraiche Question

kye, awesome answer!  You rock!

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#25 Thu 15 Jul 10 3:10pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Creme Fraiche Question

lol

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#26 Thu 15 Jul 10 3:25pm

nanstertoo

Forum champ
Occupation Retired nurse-midwife
From High Point, North Carolina
Member since Tue 17 Jun 08

Re: Creme Fraiche Question

I love making creme fraiche.  It is so expensive here that it was out of my budget, but in the last year or so since I learned to make it, I'm never without it. thumbsup

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#27 Thu 15 Jul 10 3:33pm

Birdymum

Forum champ
From Newcastle, NSW, Australia
Member since Thu 23 Oct 08

Re: Creme Fraiche Question

Wondering if this could be made with lactose free cream? Or even coconut cream?

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#28 Thu 15 Jul 10 3:38pm

nanstertoo

Forum champ
Occupation Retired nurse-midwife
From High Point, North Carolina
Member since Tue 17 Jun 08

Re: Creme Fraiche Question

You could give it a try, if it didn't work you wouldn't be out much, and if it does work thumbsup

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#29 Thu 15 Jul 10 3:40pm

Birdymum

Forum champ
From Newcastle, NSW, Australia
Member since Thu 23 Oct 08

Re: Creme Fraiche Question

Good idea nanstertoo as you point out the ingredients aren't expensive smile

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#30 Fri 16 Jul 10 11:50am

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Creme Fraiche Question

Birdymum,

Lactose free crème fraiche:
http://www.food.com/recipe/Lactose-Free … che-326862

Faux crème fraiche:
To make 2 cups of crème fraîche:  Whisk 1 cup (½ pint) of chilled sour cream(or ususal substitute) in a bowl until lightly thickened.  If you wish, let it sit out at room temperature for several hours to thicken and sour a little more.  Refrigerate in a covered container, where it will keep a week or so -- or until it takes on a bitter taste.

Last edited by kye in france (Fri 16 Jul 10 11:52am)

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