Creme Fraiche Ii Recipes

CREME FRAICHE

Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

CREME FRAICHE II

Creme Fraiche II image

An easy recipe for creme fraiche that can be made at home if you cannot find it in stores. Use within one week.

Provided by ANDREA9818

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time P2DT5m

Yield 8

Number Of Ingredients 2

Ingredients

1 cup heavy cream
1 tablespoon plain yogurt

Steps:

In a clean jar with a lid, combine the cream and yogurt. Close the lid, and shake vigorously for 1 minute. Leave the jar out on the counter for about 1 day. It should thicken up. Chill in the refrigerator for 1 day before serving.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 1 g, Cholesterol 40.9 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 12.7 mg, Sugar 0.2 g

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.

Provided by Barb G.

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
2 tablespoons buttermilk or 2 tablespoons lemon juice

Steps:

In a bowl, combine the cream and buttermilk or lemon juice.
Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use.
(can be refrigerated up to 1 week.).

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

CREME FRAICHE

Creme Fraiche image

Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

Ingredients

2 cups heavy cream
2 tablespoons low-fat buttermilk

Steps:

Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy cream
2 tablespoons buttermilk

Steps:

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

CRèME FRAîCHE

Crème Fraîche image

Provided by Paula Wolfert

Categories condiments, project

Time 15m

Number Of Ingredients 2

Ingredients

1 cup heavy cream, at room temperature
2 tablespoons buttermilk or Solait crème fraîche starter

Steps:

Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 23 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 26 milligrams, Sugar 2 grams

CREME FRAICHE

Creme Fraiche image

so tasty topping desserts. so useful in cooking. This takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.

Provided by evelynathens

Categories European

Time 1m

Yield 1 cup

Number Of Ingredients 2

Ingredients

2 tablespoons active culture buttermilk
1 cup heavy cream

Steps:

Shake buttermilk and cream in a sterilized jar.
Let stand, loosely covered, in warm place, until thickened, 12-14 hours.
Stir well.
Refrigerate, covered, up to 10 days.

Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9

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