HOMEMADE CREME FRAICHE
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
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
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
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
15-MINUTE CRèME FRAîCHE CARBONARA WITH BACON
Crème Fraîche Carbonara is a great way to fake your way to a carbonara - with bacon and parmesan cheese this is just as tasty as the original, but easier to make and with more staple-friendly ingredients.
Provided by Emmeline Kemperyd
Categories Main Course Pasta
Time 15m
Number Of Ingredients 7
Steps:
- Start by getting your pasta water going and cook the pasta al dente according to package instruction, and then drain almost all of the water. Make sure to save some of the pasta water for use in the sauce. While the pasta is cooking, you can make the sauce.
- Place diced or sliced bacon in a cold frying pan over medium high heat and cook for about 5 minutes until bacon looks cooked, mixing often.
- Lower the heat to medium and add in the chopped leeks. Mix and cook for 3 minutes.
- The pasta should now be done, so add the crème fraîche and pasta cooking water to the bacon and leeks. Mix well and then add in the shredded parmesan and ground black pepper. Bring to a simmer and let simmer for 2 minutes. Then add the pasta and mix well.
- To serve, bring the pan from the heat and top with shredded parmesan and some ground black pepper.
Nutrition Facts : Calories 990 kcal, Carbohydrate 70 g, Protein 39 g, Fat 62 g, SaturatedFat 29 g, Cholesterol 132 mg, Sodium 1374 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
HOW TO MAKE CRèME FRAîCHE (IN ONE EASY STEP!) RECIPE
All you need to make crème fraîche at home is cream, buttermilk, and a little patience.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces Desserts
Time 12h5m
Number Of Ingredients 2
Steps:
- Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 102 kcal, Carbohydrate 1 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 12 mg, Sugar 1 g, Fat 11 g, ServingSize Makes 2 cups, UnsaturatedFat 0 g
HOMEMADE CREME FRAICHE
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
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.)
QUICK CRÈME FRAICHE
Categories Condiment/Spread
Number Of Ingredients 2
Steps:
- Use a tall and thin sterilized jar with a close fitting top. pour in the cream, add the buttermilk and mix. Close the jar and let stand on the counter at around 20 degrees celcius for 24 hours. After 24 hours, stir and refrigirate. Use whithin 3 days.
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