DIY Crème Fraîche

IMG_8091I always think of Crème Fraîche as the thick, creamy, slightly sour, superior, french cousin to sour cream. I’d been told it was easy to make yet overtime I had a recipe for it I never had the time to make it.  A small container of it here can easily cost $5.

It couldn’t be simpler to make in a mason jar combine: 1 cup of heavy cream and 2 Tablespoons of Buttermilk cover and let sit at room temperature for….this is the tricky part.  I made my the day before because  Emeril told me it would take 16 hours.  Mine was still just cream at that point.  Alice Waters says 24 hours.  This gave me hope.   Epicurious says anywhere between 8-24 hours.  Mine was nowhere near done at 24, actually it was not ready until somewhere nearing the 38 hour mark.  So to be safe I would start it 48 hours before I need to use it.

I’m not really are why it took so long, my only thought was the buttermilk I was using had been in the fridge for a while.

Curious if anyone else has tried to make their own Crème Fraîche and what your experiences where with it.

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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