Show: Emeril LiveEpisode: Dairy Days
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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.
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.)
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By bdolce
on November 21, 2011
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I never have found creme fraiche in my market but wanted to try since I have seen used on many Food Network shows. This was so easy to make and it came out nice and thick (and yummy!. I really was surprised at how many uses I found for it once it was in the fridge. I now make it about once every other week to make sure I always have some ready to use.
By foodnetwork.fh9...
Ogdensburg, 72
on November 30, 2009
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Buttermilk that is cold is not a factor. Bacteria "wake up" after warming to room temperature, just like yeast.
There may be two possible problems with your attempt at creme fraiche:
1. The reason that you add buttermilk is to innoculate the heavy cream with live cultures of lactobacillus bacteria. Your buttermilk may have been pasteurized at the dairy AFTER it was cultured (worked on by lactobacillus bacteria thus killing the guys that will sour your cream. Buttermilk or if you use sour cream (4 oz as a starter must have ACTIVE ALIVE cultures. You want to grow these guys in the heavy cream.
2. I have heard that ultra-pasteurized heavy cream won't take. I don't understand that since the heat treatment is a one-shot deal that kills 99.9999% of all bacteria before it is put into cartons. What is left is a blank slate for bacteria to work its magic.
Just remember that preservatives are used to kill bacteria. Avoid dairy products that contain these killers of the little germs.
Although it slows the process, I suggest not heating the milk products prior to mixing together. Let them warm to room temperature together. Stir once in a while and with a clean spoon, give it a taste. Refrigerate when it reaches the tartness that suits you. Refrigeration greatly slows the work of the bacteria and its lactic acid production.
Try again and let us know how it works out for you. :-
By tsjamay4_12096188
LaGrange, 49
on August 23, 2009
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We live in a small town and creme fraiche is not available in the grocery stores. This was a great way to get the ingredients I needed for the dish I was preparing. I just had to plan ahead since the mixture has to set out for several hours. It also firms up gret after refrigeration.
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