Author Topic: Creme Fraiche  (Read 11793 times)

Offline achookwoman

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Creme Fraiche
« on: November 29, 2009, 10:29:59 am »

Stir 1 tablespoon of Buttermilk into 2 cups of sweet fresh cream.  Can do this in the T.M.   gentle reverse for 20 secs.
Tip into a bowl and cover with a cloth.     Sit at room temp. for 24 to 36 hours,   depending on how tasty you want it.
Stir it by hand until it is very smooth.  It will have thickened.
Cover and refrigerate,  will last for about 2 weeks.
It will become more tangy the longer you keep it,  but you can add more fresh cream to extend the culture

We ate it with Maggie Beer's brown sugar and fig pavlova.

Offline Thermomixer

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Re: Creme Fraiche
« Reply #1 on: November 29, 2009, 10:58:45 am »
Great work chookie  :-* :-* :-*  I used to make this in my Decor yoghurt maker - the recipes for "cultured" buttermilk and creme fraiche were favourites.  Memories.
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Offline Paul

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Re: Creme Fraiche
« Reply #2 on: November 29, 2009, 11:02:47 am »
Can we get sweet fresh cream in Australia?  It all has gelatin in it here

Offline Thermomixer

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Re: Creme Fraiche
« Reply #3 on: November 29, 2009, 11:06:22 am »
You can get it down here and certainly in Sydney in Tetrapaks
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Offline Nay-nay

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Re: Creme Fraiche
« Reply #4 on: November 30, 2009, 01:04:32 am »
Pretty sure when it says 'pure' on the carton it doesn't have anything added. I get norco or pauls pure cream.  ;)

Offline Gertbysea

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Re: Creme Fraiche
« Reply #5 on: November 30, 2009, 01:40:44 am »
Can we get sweet fresh cream in Australia?  It all has gelatin in it here

Paul, Fresh pure cream is available at all Coles and Woolies here. No gelatin in it.


Stir 1 tablespoon of Buttermilk into 2 cups of sweet fresh cream.  Can do this in the T.M.   gentle reverse for 20 secs.
Tip into a bowl and cover with a cloth.     Sit at room temp. for 24 to 36 hours,   depending on how tasty you want it.
Stir it by hand until it is very smooth.  It will have thickened.
Cover and refrigerate,  will last for about 2 weeks.
It will become more tangy the longer you keep it,  but you can add more fresh cream to extend the culture

We ate it with Maggie Beer's brown sugar and fig pavlova.

Thanks for that recipe chookie. Very handy.

Gretchen

Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline achookwoman

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Re: Creme Fraiche
« Reply #6 on: November 30, 2009, 01:49:40 am »

Fresh sweet or I think Pure cream is best.    However I have made it with gelatin added cream.    It doesn't take on the culture from the Buttermilk as readily, but gives a light pleasant tang.

Offline Paul

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Re: Creme Fraiche
« Reply #7 on: November 30, 2009, 02:39:29 am »
Thanks achookwoman - can we call you chookie?

Offline Thermomixer

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Re: Creme Fraiche
« Reply #8 on: November 30, 2009, 04:23:01 am »
Thanks achookwoman - can we call you chookie?

Very formal of you Paul - very professional.  I'm just yer avrge ocker - everyone gets a shortened name.  Naughty I know.

Sorry achookwoman for not using your formal title  ;) ;)
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Offline Paul

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Re: Creme Fraiche
« Reply #9 on: November 30, 2009, 05:03:27 am »
Thanks achookwoman - can we call you chookie?

Very formal of you Paul - very professional.  I'm just yer avrge ocker - everyone gets a shortened name.  Naughty I know.

Sorry achookwoman for not using your formal title  ;) ;)

OK Thermomixer let me think of some for you - thermie? 'mixer? Mom?

Offline Thermomixer

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Re: Creme Fraiche
« Reply #10 on: November 30, 2009, 05:16:21 am »
Yeah, Mom is fine -  bit of a mother at times - that's probably the most apt  ;D ;D ;D
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Offline achookwoman

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Re: Creme Fraiche
« Reply #11 on: November 30, 2009, 05:33:05 am »

Thanks guys, I love 'chookie'

Offline cookie1

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Re: Creme Fraiche
« Reply #12 on: November 30, 2009, 07:11:26 am »
Oh good, we can be chookie and cookie. I love your recipes Chookie.
May all dairy items in your fridge be of questionable vintage.

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Offline Paul

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Re: Creme Fraiche
« Reply #13 on: November 30, 2009, 08:33:38 am »
Oh good, we can be chookie and cookie. I love your recipes Chookie.

Maybe thermomixer can be "Wookie" - is he hairy enough?

Offline Thermomixer

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Re: Creme Fraiche
« Reply #14 on: November 30, 2009, 09:04:10 am »
Nah - the forehead is getting larger every day.  ;D ;D ;D
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