( or Yogurt )
450gr Heavy Cream
TRADITIONAL FRENCH RECIPE: Some recipes recommend kickstarting the process by heating the cream mixture to take off the refrigerator chill, I found that using cold cream actually worked better. It made for a thicker, creamier result.
Basically Crème Fraîche is produced by adding a starter culture to heavy cream, and allowing it to stand at appropriate temperature until thick.
The Crème Fraîche tastes will vary slightly depending on the flavor of your milk or yogurt, the butterfat content you can find, and how long you let it become sour. If you like a looser, runnier consistency, check your crème after 12 hours. I've left some batches as long as 36, especially when using yogurt, which I find produces a thinner version. Just keep in mind that the mixture will continue to thicken once you place it in the fridge.
The crème fraîche from Normandy is famous, and the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded. It is the only cream to have an appellation d'origine contrôlée (AOC), which was awarded in 1986.
It is also produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne.
|Skill Level:||Time: 24-48 Hours|
|Price:||Serves: 4 People|
01 - Add the Buttermilk to the Heavy Cream and mix to combine.
02 - Place the Mixture in a clear jar ( or plastic container ) in a warm place for 12 to 24 hours.
03 - Once the Cream has transformed to a thicker, tangier and more spoonable version, store it in the fridge, and let it mature for an extra 12 hours.
- Technically you should leave the Mixture uncovered for 12-24 hours, but if you are worried about bugs and dust you can leave the lid ajar for a few minutes, then sealed it.
|Written by: Uncut Recipes||Disclaimer|
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