Do you buy or make Crème Fraîche?

I don't have any grocery near that sells it...so I make my own.

1 pt heavy cream
1 tb buttermilk

Keep in warm place for 36 hours. Naturally thickens with a wonderful
nutty flavor.

"Mr. Bill" > wrote:

> Do you buy or make Crème Fraîche?

I buy Mexican Crema. I have some int he fridge right now (using it
to make jalapeno crema salsa).

-sw

On May 2, 7:58*pm, Sqwertz > wrote:
> "Mr. Bill" > wrote:
> > Do you buy or make Crème Fraîche? *
>
> I buy Mexican Crema.

I love that stuff. Unfortunately, it seems to always have a short
time until its "use by" date. It's *so* much better than American
sour cream.
>
> -sw

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

Mr. Bill > wrote in message
...
> Do you buy or make Crème Fraîche?

That's easy; buy. It's just not worth the effort to make it. I use such
minor amounts that wasting a pint of heavy cream would be unfortunate.

The Ranger

"The Ranger" > wrote in message
. ..
> Mr. Bill > wrote in message
> ...
>> Do you buy or make Crème Fraîche?
>
> That's easy; buy. It's just not worth the effort to make it. I use such
> minor amounts that wasting a pint of heavy cream would be unfortunate.
>

Easy for you to say. For me, it is a 60 mile round trip to buy. No local
store carry it here.

Ed Pawlowski > wrote in message
...
> "The Ranger" > wrote in message
> . ..
>> Mr. Bill > wrote in message
>> ...
>>> Do you buy or make Crème Fraîche?
>>
>> That's easy; buy. It's just not worth the effort to make it.
>> I use such minor amounts that wasting a pint of heavy
>> cream would be unfortunate.
>>
> Easy for you to say. For me, it is a 60 mile round trip to buy.
> No local store carry it here.

All three national grocery (Safeway, Raley's, and Albertson's) chains carry
it in the dairy section, right next to the sour cream. Granted, it's often
tucked at the top of the displays and there only seems to be one choice but
if my white-bread-basic-stores have it, I'd be willing to bet other stores
carry it, too.

The Ranger

The Ranger > wrote:

> Ed Pawlowski > wrote in message
> ...
>> "The Ranger" > wrote in message
>> . ..
>>> Mr. Bill > wrote in message
>>> ...
>>>> Do you buy or make Crème Fraîche?
>>>
>>> That's easy; buy. It's just not worth the effort to make it.
>>> I use such minor amounts that wasting a pint of heavy
>>> cream would be unfortunate.
>>>
>> Easy for you to say. For me, it is a 60 mile round trip to buy.
>> No local store carry it here.
>
> All three national grocery (Safeway, Raley's, and Albertson's) chains carry
> it in the dairy section, right next to the sour cream. Granted, it's often
> tucked at the top of the displays and there only seems to be one choice but
> if my white-bread-basic-stores have it, I'd be willing to bet other stores
> carry it, too.

None of the main-line stores around here have it. Only the upscale
Central Market (where it's $8/pint). But we have a huge selection
of the Mexican stuff.

-sw

-sw

In article >,
Sqwertz > wrote:

> None of the main-line stores around here have it. Only the upscale
> Central Market (where it's $8/pint). But we have a huge selection
> of the Mexican stuff.
>
> -sw

Steve, what is it called?
I'm not familiar with it nor have I tried it in all the years I've lived
here. I'm always up for an education. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"The Ranger" > wrote in message
>>>
>> Easy for you to say. For me, it is a 60 mile round trip to buy.
>> No local store carry it here.
>
> All three national grocery (Safeway, Raley's, and Albertson's) chains
> carry it in the dairy section, right next to the sour cream. Granted, it's
> often tucked at the top of the displays and there only seems to be one
> choice but if my white-bread-basic-stores have it, I'd be willing to bet
> other stores carry it, too.
>
> The Ranger

I'll take that bet, at least here in CT. We don't have those stores in or
area. Stop & Shop, Price Chopper, two different Whole Foods, and a couple
of others do not carry it. I have to go to the Mediterranean Market in
Worcester for it.

Ed Pawlowski > wrote in message
...
[snip]
> I'll take that bet, at least here in CT. We don't have those
> stores in or area. Stop & Shop, Price Chopper, two
> different Whole Foods, and a couple of others do not
> carry it. I have to go to the Mediterranean Market in Worcester for it.

Whole Foods didn't have it? I've never been to a Stop-n-Shop or Price
Chopper so I don't know what to compare them to. My local Italian Grocer
carries two brands, though, so maybe a deli near you might?

The Ranger

The Ranger wrote re creme fraiche:

> All three national grocery (Safeway, Raley's, and Albertson's) chains carry
> it in the dairy section, right next to the sour cream. Granted, it's often
> tucked at the top of the displays and there only seems to be one choice but
> if my white-bread-basic-stores have it, I'd be willing to bet other stores
> carry it, too.

Albertson's in this are (SLC) doesn't carry it. Nor do the Kroger
stores. A couple of stores in one local chain has it in its specialty
cheese section, but the managers of that location tell me that, echoing
the fate of the store's gourmet olive bar, creme fraiche will no longer
be carried once what is in stock sells/dates out. It was a nice idea and
for a brief while a good seller among foodies, but even the most avid
seem to have swung back to lower cost plain yogurt and sour cream.

Local Mexican markets have a product that is identical and far less
expensive, but people don't seem to have discovered that yet.

Ed Pawlowski > wrote:

> "The Ranger" > wrote in message
> . ..
>> Mr. Bill > wrote in message
>> ...
>>> Do you buy or make Crème Fraîche?
>>
>> That's easy; buy. It's just not worth the effort to make it. I use such
>> minor amounts that wasting a pint of heavy cream would be unfortunate.
>
> Easy for you to say. For me, it is a 60 mile round trip to buy. No local
> store carry it here.

I've heard it's impossible to make with Ultra-Pasteurized cream.
And that's all I have access to around he the UP cream.

-sw

Steve wrote:

> I've heard it's impossible to make with Ultra-Pasteurized cream.
> And that's all I have access to around he the UP cream.

You heard wrong. As long as your buttermilk has active cultures, you can add
it to ultrapasteurized cream and it will colonize it into crème fraîche just
fine.

Bob

Bob Terwilliger wrote:
> Steve wrote:
>
>> I've heard it's impossible to make with Ultra-Pasteurized cream.
>> And that's all I have access to around he the UP cream.
>
> You heard wrong. As long as your buttermilk has active cultures, you can add
> it to ultrapasteurized cream and it will colonize it into crème fraîche just
> fine.
>
> Bob

Creme Fraiche manufacturers are very protective of their cultures I've
read. And the flavor of good creme fraiche versus amazing creme fraiche
depends on that culture. Sooooo.. can't I make my own creme fraiche
using a tablespoon or two of a good commercial creme fraiche instead of
sour cream and get a delicious batch cheaper?

"Ed Pawlowski" > wrote in message
...
>
> "The Ranger" > wrote in message
> . ..
>> Mr. Bill > wrote in message
>> ...
>>> Do you buy or make Crème Fraîche?
>>
>> That's easy; buy. It's just not worth the effort to make it. I use such
>> minor amounts that wasting a pint of heavy cream would be unfortunate.
>>
>
> Easy for you to say. For me, it is a 60 mile round trip to buy. No local
> store carry it here.
>

Ed, don't you just love it when people say, "oh, just get it [wherever]"?
(Usually there's a Trader Joe's somewhere in that sentence LOL) Not all
grocery stores are the same.

Jill

"jmcquown" > wrote in message
>>
>
> Ed, don't you just love it when people say, "oh, just get it [wherever]"?
> (Usually there's a Trader Joe's somewhere in that sentence LOL) Not all
> grocery stores are the same.
>
> Jill

I've not tried TJ's, but that makes it a 70 mile round trip. We can get
white bread locally though!

On Sun, 3 May 2009 00:51:28 -0400, "Ed Pawlowski" >
wrote:

>
>"The Ranger" > wrote in message
. ..
>> Mr. Bill > wrote in message
>> ...
>>> Do you buy or make Crème Fraîche?
>>
>> That's easy; buy. It's just not worth the effort to make it. I use such
>> minor amounts that wasting a pint of heavy cream would be unfortunate.
>>
>
>Easy for you to say. For me, it is a 60 mile round trip to buy. No local
>store carry it here.

I know exactly what you mean. I'ts a 45 mile round trip for me.
This is how I make Creme Fraiche.
Since it's equal amounts I make half a recipe or even less depending
on what I need.
The cream freezes great and the sour cream never goes to waste.
>
@@@@@ Now You're Cooking! Export Format

Creme Fraiche

sauces/dips

1 cup heavy cream; not ultra pasteurized
1 cup sour cream

Whisk the heavy cream and sour cream together in a bowl. Cover loosely
with plastic wrap and let stand in the kitchen or other reasonably
warm spot overnight, or until thickened. In cold weather this may take
as long as 24 hours.

Cover and refrigerate at least 4 hours, after which the creme fraice
will be quite thick. The tart flavor will continue to develop as the
creme fraice sits in the refrigerator.

Notes: The Silver Palate cookbook

Yield: 2 cups


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26

koko > wrote:

> Creme Fraiche
>
> sauces/dips
>
> 1 cup heavy cream; not ultra pasteurized
> 1 cup sour cream
>
> Whisk the heavy cream and sour cream together in a bowl. Cover loosely
> with plastic wrap and let stand in the kitchen or other reasonably
> warm spot overnight, or until thickened. In cold weather this may take
> as long as 24 hours.
>
> Cover and refrigerate at least 4 hours, after which the creme fraice
> will be quite thick. The tart flavor will continue to develop as the
> creme fraice sits in the refrigerator.

This sounds like a recipe for sour cream.

-sw

koko wrote:

> Creme Fraiche
>
> sauces/dips
>
> 1 cup heavy cream; not ultra pasteurized
> 1 cup sour cream

My aunt made it with cream and buttermilk or yogurt, but never with
cream and sour cream.

On Sun, 03 May 2009 19:06:40 -0600, Pennyaline
> wrote:

>My aunt made it with cream and buttermilk or yogurt, but never with
>cream and sour cream.

Yep.....cup of cream, 1 tablespoon buttermilk is all you need.

On May 2, 11:29*pm, "The Ranger" > wrote:
> Mr. Bill > wrote in message
>
> ...
>
> > Do you buy or make Crème Fraîche?
>
> That's easy; buy. It's just not worth the effort to make it. I use such
> minor amounts that wasting a pint of heavy cream would be unfortunate.

They don't sell it in half pints where you live?
>
> The Ranger

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1