Creme Fraiche

BikerAng · 09-10-2009, 10:56 AM

I love creme fraiche, but I don't love the extremely high price of it so I decided to make my own. This is probably the easiest cultured product I've ever made. I have access to extremely great pastured/natural heavy whipped cream (it's pasteurized, but not homogenized) so I decided to try making creme fraiche. It turned out AMAZING!

All you need is:

1 pint good quality cream (not ultrapasturized)
1 TBS creme fraiche (I used the brand Trader Joe's sells)

In a glass dish, whisk the creme fresh into the whipped cream very well. Cover tightly and leave in a warm place for 20-24 hours.

That's it. So yummy! I actually had less than a pint of cream but I still used the TBS creme fraiche and it turned out great. I used a pyrex measuring cup and put saran wrap on top to seal it (I didn't let it touch the cream though).

SkeeterN · 09-10-2009, 11:29 AM

Does leaving it out make it spoil a bit?

BikerAng · 09-10-2009, 11:31 AM

Not at all. The creme fraiche added has cultures and it basically cultures the cream (doesn't spoil). It's kind of like making yogurt, but with different cultures and using cream instead of milk (and it doesn't need to be heated). Just make sure your bowl and utensils are clean.

SkeeterN · 09-10-2009, 11:34 AM

Guess I honestly do not know what this is. Sounds lovely though.

BikerAng · 09-10-2009, 11:38 AM

French folks use this instead of sour cream. It's thick like sour cream, but it's only cultured cream - no other additives (like powdered milk, stabilizers, etc. that they use in sour cream sold in the US). It's also not as sour tasting, it still tastes like cream. It's wonderful in sweet and savory recipes, and I use it in place of sour cream (or to top a cheesecake).

Culturing dairy and foods is how people used to preserve things before refridgeration. It's completely safe (if done correctly, i.e.: bowls, hands, utensils are clean).

wcwendy · 09-10-2009, 11:45 AM

Sounds delicious and easy to make! Thanks!

SashimiMark · 09-10-2009, 01:12 PM

I love the Trader Joe's crème fraîche. But you're right, too $$$. I think I'll give this a try.

BTW, there's only one brand of sour cream I'll buy anymore... Daisy. Ingredients: Grade A Cultured Cream. Even the Trader Joe's brand of full-fat sour cream contains skim milk and other crap. What is skim milk doing in full-fat sour cream? Blah.

wcwendy · 09-10-2009, 03:37 PM

Quote:

Originally Posted by SashimiMark

What is skim milk doing in full-fat sour cream? Blah.

Yeah...how does that make sense?

I guess that part of it is full-fat, huh?

1annewil · 09-18-2009, 04:35 PM

Earlier this summer I bought two quarts of HWC at walmart and it evidently cultured on the trip home in the heat. I thought it was spoiled when I tried to pour it. It was so thick. I tasted it and it was wonderful!! Thick and spoonable but not pourable-it glooped out. I treasured it and enjoyed every spoonful. I wonder if this was the same thing.
Anne

amidala64 · 09-29-2009, 04:18 PM

I've used it for dip (instead of sour cream) and to make chocolate mousse (gives it nice fizz).

I used Zukay (the fermented salsa stuff) and stir it in to make a Mexican dip with nice zest to it.

Thanks for the recipe!!

DiamondDeb · 09-29-2009, 09:48 PM

I have no clue what Creme Fraiche is even after reading this but I know it is good and expensive so I'm probably better off not knowning.

BikerAng · 09-30-2009, 09:22 AM

It's like sour cream, only it's just cultured cream (no additives). Lovely stuff!

DiamondDeb · 09-30-2009, 12:02 PM

Quote:

Originally Posted by BikerAng

It's like sour cream, only it's just cultured cream (no additives). Lovely stuff!

Sounds addictive!

atkinsgoddess · 10-01-2009, 10:42 AM

Yes, it IS delish, but if you think that sounds addictive, then don't ever, EVER try mascarpone, or clotted cream. (Both low carb

)

zudy · 10-07-2009, 08:18 PM

Clotted cream is a great idea! I have a recipe for making it from raw cream somewhere. Hmm..what would be good to put it on that would be low carb-ish? I am thinking rhubarb crumble...

BikerAng · 10-08-2009, 11:06 AM

cheesecake, berries, use it as a dip with apple slices, any type of LC chocolate cake or muffin/cupcake, make a LC trifle. Would you mind sharing your recipe for LC clotted cream? Now I want some!

zudy · 10-08-2009, 12:54 PM

Ang, It is really not hard to make clotted cream..just long! It is very similar to making "yuba" from soy milk, which is something else I used to do! Anyway, the recipe for the raw cream clotted milk is..since I have had posts deleted when I mentioned another web site, I'll just say if you google clotted cream california, you will find the link at or near the top. I make it a bit differently than described on the website. I use a large cast iron pan, pour some milk in it then pour about an inch of cream on top. The reason I use the milk is so the cream has less chance of getting too hot. I never measured the temperature as I went along, just kept the heat low enough so it would just be heating but never simmering. I think if you try it you will see that it is not difficult. I have never made it with raw cream and it works fine with regular, but I bet it would taste a lot better with raw jersey cream, which I am lucky enough to be able to find here (if I want to pay $9 per pint!). Let me know if you need more info or can't find that website.

zudy · 10-08-2009, 02:37 PM

Just read the latest administrative notice about website links..it said "informational" links are ok! So here's the link I mentioned in the previous post: Becks & Posh: Making Clotted Cream in California
I was thinking of how to describe the skin that forms on top of the pan of cream for someone who has not done this. It's like the skin that forms when you heat milk at a low temperature when making hot cocoa.

zudy · 10-11-2009, 07:56 PM

Ang or anyone else who is making their own creme fraiche: I made a batch according to your directions and it turned out great. My kitchen was not warm enough for it to "work" in 24 hours but after 48, it was perfect. It was still not really thick but after being in the refrigerator till chilled, it was the right texture..maybe a little thinner than the Trader Joe's starter. Question: can you go on indefinitely using a T. from the last batch to make more or do you need to get new starter creme fraiche now and then?

BikerAng · 10-11-2009, 11:36 PM

Zudy, I'm glad it turned out for you! Mine turns out very thick, but the cream I use is extremely rich/fatty (compared to the stuff sold in the grocery store).

Once you make a batch, just save a tablespoon or so for the next batch (yes, you can use your previous batch as the starter for a new batch - over and over).

zudy · 10-12-2009, 09:11 PM

This is great, Ang! This stuff is so much better than sour cream and it doesn't seem to separate like sour cream does in the refrigerator (not so far, anyway!) Thanks so much for posting this.

BikerAng · 10-13-2009, 09:37 AM

Anytime! It's great stuff, and so easy to make!

lovexoxohug · 11-02-2009, 01:33 PM

in my country, creme fraiche costs me US$20

LeoKat · 11-04-2009, 08:59 AM

This thread prompted me to look for the Fraiche while I was at TJ's yesterday - I LOVE fermented food - but I could not find it? I saw keifer and cream and yogurt...no Fraiche. Is that what it is called?

BikerAng · 11-04-2009, 10:00 AM

It's called creme fraiche, it's in a small little white tub and the tub is wrapped in white cardboard with red lettering (I think there is a little cow on the front). It's usually by the cheeses and cured meats, not the dairy (for some weird reason!).

09-10-2009, 10:56 AM	#1
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Creme Fraiche I love creme fraiche, but I don't love the extremely high price of it so I decided to make my own. This is probably the easiest cultured product I've ever made. I have access to extremely great pastured/natural heavy whipped cream (it's pasteurized, but not homogenized) so I decided to try making creme fraiche. It turned out AMAZING! All you need is: 1 pint good quality cream (not ultrapasturized) 1 TBS creme fraiche (I used the brand Trader Joe's sells) In a glass dish, whisk the creme fresh into the whipped cream very well. Cover tightly and leave in a warm place for 20-24 hours. That's it. So yummy! I actually had less than a pint of cream but I still used the TBS creme fraiche and it turned out great. I used a pyrex measuring cup and put saran wrap on top to seal it (I didn't let it touch the cream though).

11-04-2009, 08:59 AM	#24
LeoKat Senior LCF Member Join Date: Nov 2005 Location: Southern California Posts: 150 Gallery: LeoKat Stats: 117lbs size 2 / 107 size 0 WOE: clean natural foods, carb cycle	what is this called at TJ's? This thread prompted me to look for the Fraiche while I was at TJ's yesterday - I LOVE fermented food - but I could not find it? I saw keifer and cream and yogurt...no Fraiche. Is that what it is called?

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09-10-2009, 11:29 AM	#2
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Posts: 13,834 Gallery: SkeeterN Stats: 170/115 WOE: Atkins Start Date: April 2004	Does leaving it out make it spoil a bit?

09-10-2009, 11:31 AM	#3
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Not at all. The creme fraiche added has cultures and it basically cultures the cream (doesn't spoil). It's kind of like making yogurt, but with different cultures and using cream instead of milk (and it doesn't need to be heated). Just make sure your bowl and utensils are clean.

09-10-2009, 11:34 AM	#4
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Posts: 13,834 Gallery: SkeeterN Stats: 170/115 WOE: Atkins Start Date: April 2004	Guess I honestly do not know what this is. Sounds lovely though.

09-10-2009, 11:38 AM	#5
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	French folks use this instead of sour cream. It's thick like sour cream, but it's only cultured cream - no other additives (like powdered milk, stabilizers, etc. that they use in sour cream sold in the US). It's also not as sour tasting, it still tastes like cream. It's wonderful in sweet and savory recipes, and I use it in place of sour cream (or to top a cheesecake). Culturing dairy and foods is how people used to preserve things before refridgeration. It's completely safe (if done correctly, i.e.: bowls, hands, utensils are clean).

09-10-2009, 11:45 AM	#6
wcwendy Blabbermouth!!! Join Date: Nov 2008 Posts: 6,135 Gallery: wcwendy Stats: Atkins '72: 204/189.5/138 WOE: organic, free-range, grass-fed; low-carb, high fat Start Date: Oct. 6, 2009	Sounds delicious and easy to make! Thanks!

09-10-2009, 01:12 PM	#7
SashimiMark MAJOR LCF POSTER! Join Date: Sep 2007 Location: Worcester, MA Posts: 2,704 Gallery: SashimiMark Stats: in love with myself WOE: organic whole foods with lots of fat Start Date: January 2008	I love the Trader Joe's crème fraîche. But you're right, too $$$. I think I'll give this a try. BTW, there's only one brand of sour cream I'll buy anymore... Daisy. Ingredients: Grade A Cultured Cream. Even the Trader Joe's brand of full-fat sour cream contains skim milk and other crap. What is skim milk doing in full-fat sour cream? Blah.

09-18-2009, 04:35 PM	#9
1annewil Junior LCF Member Join Date: Aug 2008 Location: NE Mississippi Posts: 24 Gallery: 1annewil Stats: 162/158/148 WOE: Atkins Start Date: August 2008	Earlier this summer I bought two quarts of HWC at walmart and it evidently cultured on the trip home in the heat. I thought it was spoiled when I tried to pour it. It was so thick. I tasted it and it was wonderful!! Thick and spoonable but not pourable-it glooped out. I treasured it and enjoyed every spoonful. I wonder if this was the same thing. Anne

09-29-2009, 04:18 PM	#10
amidala64 Junior LCF Member Join Date: Aug 2009 Location: Clifton, NJ Posts: 46 Gallery: amidala64 Stats: 420/270/137 WOE: RNY '06/Weston A. Price Start Date: January 2009	I've used it for dip (instead of sour cream) and to make chocolate mousse (gives it nice fizz). I used Zukay (the fermented salsa stuff) and stir it in to make a Mexican dip with nice zest to it. Thanks for the recipe!!

09-29-2009, 09:48 PM	#11
DiamondDeb Fat Burning Machine Extraordinaire! Join Date: Jun 2002 Posts: 53,772 Gallery: DiamondDeb	I have no clue what Creme Fraiche is even after reading this but I know it is good and expensive so I'm probably better off not knowning.

09-30-2009, 09:22 AM	#12
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	It's like sour cream, only it's just cultured cream (no additives). Lovely stuff!

10-01-2009, 10:42 AM	#14
atkinsgoddess Senior LCF Member Join Date: Dec 2008 Location: New England Posts: 613 Gallery: atkinsgoddess Stats: 164/155.8/140 - 5' 7.5" WOE: Atkins Start Date: 1/2/09	Yes, it IS delish, but if you think that sounds addictive, then don't ever, EVER try mascarpone, or clotted cream. (Both low carb )

10-07-2009, 08:18 PM	#15
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Clotted cream is a great idea! I have a recipe for making it from raw cream somewhere. Hmm..what would be good to put it on that would be low carb-ish? I am thinking rhubarb crumble...

10-08-2009, 11:06 AM	#16
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	cheesecake, berries, use it as a dip with apple slices, any type of LC chocolate cake or muffin/cupcake, make a LC trifle. Would you mind sharing your recipe for LC clotted cream? Now I want some!

10-08-2009, 12:54 PM	#17
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Ang, It is really not hard to make clotted cream..just long! It is very similar to making "yuba" from soy milk, which is something else I used to do! Anyway, the recipe for the raw cream clotted milk is..since I have had posts deleted when I mentioned another web site, I'll just say if you google clotted cream california, you will find the link at or near the top. I make it a bit differently than described on the website. I use a large cast iron pan, pour some milk in it then pour about an inch of cream on top. The reason I use the milk is so the cream has less chance of getting too hot. I never measured the temperature as I went along, just kept the heat low enough so it would just be heating but never simmering. I think if you try it you will see that it is not difficult. I have never made it with raw cream and it works fine with regular, but I bet it would taste a lot better with raw jersey cream, which I am lucky enough to be able to find here (if I want to pay $9 per pint!). Let me know if you need more info or can't find that website.

10-08-2009, 02:37 PM	#18
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Just read the latest administrative notice about website links..it said "informational" links are ok! So here's the link I mentioned in the previous post: Becks & Posh: Making Clotted Cream in California I was thinking of how to describe the skin that forms on top of the pan of cream for someone who has not done this. It's like the skin that forms when you heat milk at a low temperature when making hot cocoa.

10-11-2009, 07:56 PM	#19
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	Ang or anyone else who is making their own creme fraiche: I made a batch according to your directions and it turned out great. My kitchen was not warm enough for it to "work" in 24 hours but after 48, it was perfect. It was still not really thick but after being in the refrigerator till chilled, it was the right texture..maybe a little thinner than the Trader Joe's starter. Question: can you go on indefinitely using a T. from the last batch to make more or do you need to get new starter creme fraiche now and then?

10-11-2009, 11:36 PM	#20
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Zudy, I'm glad it turned out for you! Mine turns out very thick, but the cream I use is extremely rich/fatty (compared to the stuff sold in the grocery store). Once you make a batch, just save a tablespoon or so for the next batch (yes, you can use your previous batch as the starter for a new batch - over and over).

10-12-2009, 09:11 PM	#21
zudy Senior LCF Member Join Date: Mar 2007 Posts: 122 Gallery: zudy	This is great, Ang! This stuff is so much better than sour cream and it doesn't seem to separate like sour cream does in the refrigerator (not so far, anyway!) Thanks so much for posting this.

10-13-2009, 09:37 AM	#22
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Anytime! It's great stuff, and so easy to make!

11-02-2009, 01:33 PM	#23
lovexoxohug Junior LCF Member Join Date: May 2009 Posts: 31 Gallery: lovexoxohug	in my country, creme fraiche costs me US$20

11-04-2009, 10:00 AM	#25
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	It's called creme fraiche, it's in a small little white tub and the tub is wrapped in white cardboard with red lettering (I think there is a little cow on the front). It's usually by the cheeses and cured meats, not the dairy (for some weird reason!).