2006-09-14 02:05:09 · 9 answers · asked by kerry_boss 2 in Food & Drink ➔ Cooking & Recipes
It is spelled Creme fraiche and pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. It's produced by culturing pasteurized cream with a special bacteria.
The Creme fraiche found in specialty food stores and some grocery stores in North America is pasteurized and the only problem with buying it is its price; it is ridiculously expensive. So much so that you may want to try making your own.
It really is quite simple; all you do is gently heat heavy whipping cream (contains 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.
Creme fraiche will keep in the refrigerator for about 7-10 days. It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream. It's awesome on crab cakes!
2006-09-14 02:16:48 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You can substutie sour cream in your recipe if you can't find crème fraîche.
Definition: [krehm FRESH] Crème Fraiche - This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine.
In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream.
A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8- 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.
2006-09-14 10:45:23 · answer #2 · answered by ♥ Susan §@¿@§ ♥ 5 · 0⤊ 0⤋
It's a specific type of cream used in french dishes. I substitute by mixing 2/3 sour cream with one third heavy cream. Same consistancy and similar taste.
2006-09-14 09:10:30 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Crème fraîche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe
2006-09-14 09:14:58 · answer #4 · answered by courage 6 · 0⤊ 0⤋
Creme fraishe was first made in France, it is used for sauces and desserts. Anyway, it is lower calories than double cream.
2006-09-14 09:07:38 · answer #5 · answered by frankmilano610 6 · 0⤊ 0⤋
All it is is a expensive creamy plain yogurt...
I needed it for a recipe and was told this by a chef:)
2006-09-14 09:07:42 · answer #6 · answered by AQHA34 5 · 0⤊ 0⤋
kinda like yogurt/sour cream
2006-09-14 09:12:34 · answer #7 · answered by Jakes Mom 2 · 0⤊ 0⤋
its like a natural youghurt, or sour cream sort of thing
2006-09-14 09:08:22 · answer #8 · answered by Anonymous · 0⤊ 0⤋
if u cant find it in australia closest thing is sour cream
2006-09-15 06:12:51 · answer #9 · answered by kac 2 · 0⤊ 0⤋