I started making Crème Fraîche this morning. This afternoon I'll get
some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
salmon. Yummmeeeee
http://i40.tinypic.com/vmstn8.jpg

Just mix up one cup sour cream and one cup of heavy cream. Loosely
cover with plastic wrap and leave on kitchen counter or other warm
spot overnight, or until thickened. Cover and refrigerate for at least
4 hours, it will be very thick. The tart flavor will continue to
develop as it sits in the refrigerator.

Bye, gotta go to TJ's now.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

On Jun 3, 1:52 pm, koko > wrote:
> I started making Crème Fraîche this morning. This afternoon I'll get
> some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> salmon. Yummmeeeeehttp://i40.tinypic.com/vmstn8.jpg
>
> Just mix up one cup sour cream and one cup of heavy cream. Loosely
> cover with plastic wrap and leave on kitchen counter or other warm
> spot overnight, or until thickened. Cover and refrigerate for at least
> 4 hours, it will be very thick. The tart flavor will continue to
> develop as it sits in the refrigerator.
>
> Bye, gotta go to TJ's now.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shawwww.kokoscorner.typepad..com
> updated 06/03

You don't need to make it half and half sour cream and heavy cream -
Use 2-3 T. of buttermilk in 1 C. of whipping cream. This works just
as well and is more economical. Leave it covered, on the counter,
overnight or up to 14 hours. Then stir well, and refrigerate it.

N.

In article >,
koko > wrote:

> I started making Crème Fraîche this morning. This afternoon I'll get
> some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> salmon. Yummmeeeee
> http://i40.tinypic.com/vmstn8.jpg
>
> Just mix up one cup sour cream and one cup of heavy cream. Loosely
> cover with plastic wrap and leave on kitchen counter or other warm
> spot overnight, or until thickened. Cover and refrigerate for at least
> 4 hours, it will be very thick. The tart flavor will continue to
> develop as it sits in the refrigerator.
>
> Bye, gotta go to TJ's now.
>
> koko

I'm going to have to try making some of that, thanks!
--
Peace! Om

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


Subscribe:

In article
>,
Nancy2 > wrote:

> On Jun 3, 1:52 pm, koko > wrote:
> > I started making Crème Fraîche this morning. This afternoon I'll get
> > some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> > salmon. Yummmeeeeehttp://i40.tinypic.com/vmstn8.jpg
> >
> > Just mix up one cup sour cream and one cup of heavy cream. Loosely
> > cover with plastic wrap and leave on kitchen counter or other warm
> > spot overnight, or until thickened. Cover and refrigerate for at least
> > 4 hours, it will be very thick. The tart flavor will continue to
> > develop as it sits in the refrigerator.
> >
> > Bye, gotta go to TJ's now.
> >
> > koko
> > --
> >
> > There is no love more sincere than the love of food
> > George Bernard
> > Shawwww.kokoscorner.typepad.com
> > updated 06/03
>
> You don't need to make it half and half sour cream and heavy cream -
> Use 2-3 T. of buttermilk in 1 C. of whipping cream. This works just
> as well and is more economical. Leave it covered, on the counter,
> overnight or up to 14 hours. Then stir well, and refrigerate it.
>
> N.

Could one use yogurt culture for this?
--
Peace! Om

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


Subscribe:

On Wed, 03 Jun 2009 17:33:06 -0500, Omelet >
wrote:

>In article
>,
> Nancy2 > wrote:
>
>> On Jun 3, 1:52 pm, koko > wrote:
>> > I started making Crème Fraîche this morning. This afternoon I'll get
>> > some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
>> > salmon. Yummmeeeeehttp://i40.tinypic.com/vmstn8.jpg
>> >
>> > Just mix up one cup sour cream and one cup of heavy cream. Loosely
>> > cover with plastic wrap and leave on kitchen counter or other warm
>> > spot overnight, or until thickened. Cover and refrigerate for at least
>> > 4 hours, it will be very thick. The tart flavor will continue to
>> > develop as it sits in the refrigerator.
>> >
>> > Bye, gotta go to TJ's now.
>> >
>> > koko
>> > --
>> >
>> > There is no love more sincere than the love of food
>> > George Bernard
>> > Shawwww.kokoscorner.typepad.com
>> > updated 06/03
>>
>> You don't need to make it half and half sour cream and heavy cream -
>> Use 2-3 T. of buttermilk in 1 C. of whipping cream. This works just
>> as well and is more economical. Leave it covered, on the counter,
>> overnight or up to 14 hours. Then stir well, and refrigerate it.
>>
>> N.
>
>Could one use yogurt culture for this?

Different lactic-acid bateria are involved. Yogurt needs thermophilic
(heat-loving) bacteria. The heat in this case is 115-120 degrees.

Crème Fraîche uses mesophilic lactic-acid bacteria (moderate heat, or
room temperature). You can get true Crème Fraîche culture from the
New England Cheesemaking Supply Co., but buttermilk (must have active
cultures) will work.

- Mark (reading Anne Mendelson's Milk)

koko > wrote in news:45hd251ho21469db5v2gh06l98i3p6e0ki@
4ax.com:

>
> I started making Crème Fraîche this morning. This afternoon I'll get
> some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> salmon. Yummmeeeee
> http://i40.tinypic.com/vmstn8.jpg
>


LOL!! For a moment there I thought, "Hang on!! That's not Koko's bench." Then
I remembered, you're in the 'big house' now :-)


So who's catching the wild caught salmon, and do we get some pics of it
before it's 'dressed'?

Also, I'm facinated by that measuring cup, push up, thingie thing.



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Jun 3, 3:10*pm, Nancy2 > wrote:
> On Jun 3, 1:52 pm, koko > wrote:
>
>
>
> > I started making Crème Fraîche this morning. This afternoon I'll get
> > some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> > salmon. Yummmeeeeehttp://i40.tinypic.com/vmstn8.jpg
>
> > Just mix up one cup sour cream and one cup of heavy cream. Loosely
> > cover with plastic wrap and leave on kitchen counter or other warm
> > spot overnight, or until thickened. Cover and refrigerate for at least
> > 4 hours, it will be very thick. The tart flavor will continue to
> > develop as it sits in the refrigerator.
>
> > Bye, gotta go to TJ's now.
>
> > koko
> > --
>
> > There is no love more sincere than the love of food
> > * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> > updated 06/03
>
> You don't need to make it half and half sour cream and heavy cream -
> Use 2-3 T. of buttermilk in 1 C. of whipping cream. *This works just
> as well and is more economical.

Not just more economical, better. I wouldn't even call that half and
half stuff crème fraîche.

> *Leave it covered, on the counter,
> overnight or up to 14 hours. *Then stir well, and refrigerate it.

Some folks would say, "Shaken, not stirred." Crème fraîche, like
avocado, was a later in life discovery for me. Mexican crema agria
too. The thick American style sour cream doesn't appeal to me much.

My wife and son did most of the work preparing dinner tonight. WW
spaghetti with meatballs in Ragu.
Gotta go. The monitor is needed to watch Roswell. Ms. Appleby as
dessert.
>
> N.

--Bryan

On Thu, 4 Jun 2009 00:40:27 +0000 (UTC), PeterL >
wrote:

>koko > wrote in news:45hd251ho21469db5v2gh06l98i3p6e0ki@
>4ax.com:
>
>>
>> I started making Crème Fraîche this morning. This afternoon I'll get
>> some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
>> salmon. Yummmeeeee
>> http://i40.tinypic.com/vmstn8.jpg
>>
>
>
>LOL!! For a moment there I thought, "Hang on!! That's not Koko's bench." Then
>I remembered, you're in the 'big house' now :-)
>
LOL, yep we've moved up. However in my circle "the big house" (prison)
is not where one wants to be. ;-)
>
>So who's catching the wild caught salmon, and do we get some pics of it
>before it's 'dressed'?
We went to Costco for our paper products and while we were there I
checked out the meat-seafood section and found some wild caught Copper
River salmon.
http://i43.tinypic.com/10o2p3n.jpg
http://i43.tinypic.com/20i82yp.jpg

I'll also take some tomorrow when I prepare it.

>Also, I'm facinated by that measuring cup, push up, thingie thing.
I think I bought it at Bed Bath & Beyond or the now defunct Linens &
Things. I use it all the time, it's great especially for mayo, sour
cream, honey etc...

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

"PeterL" > wrote in message . 25...
|
| Also, I'm facinated by that measuring cup, push up, thingie thing.

Here it is, certainly available somewhere down the
http://www.amazon.com/KitchenArt-Adj...082206&sr=8-11

pavane

In article >,
Mark A.Meggs > wrote:

> >Could one use yogurt culture for this?
>
> Different lactic-acid bateria are involved. Yogurt needs thermophilic
> (heat-loving) bacteria. The heat in this case is 115-120 degrees.
>
> Crème Fraîche uses mesophilic lactic-acid bacteria (moderate heat, or
> room temperature). You can get true Crème Fraîche culture from the
> New England Cheesemaking Supply Co., but buttermilk (must have active
> cultures) will work.
>
> - Mark (reading Anne Mendelson's Milk)

Thanks! I appreciate that info.

As for culturing the heavy cream, why wouldn't simply adding a spoonful
of real (like "Daisy" brand) sour cream work? Just for grins, I did a
gram stain of some sour cream and there appeared to be at least some
live bacteria in there based on their staining characteristics...

And, in the case of "real" sour cream with no additives (Daisy brand
lists just a single ingredient which is cultured cream), what is the
difference between sour cream and creme fraiche?
--
Peace! Om

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


Subscribe:

On Thu, 04 Jun 2009 11:25:24 -0500, Omelet >
wrote:

>In article >,
> Mark A.Meggs > wrote:
>
>> >Could one use yogurt culture for this?
>>
>> Different lactic-acid bateria are involved. Yogurt needs thermophilic
>> (heat-loving) bacteria. The heat in this case is 115-120 degrees.
>>
>> Crème Fraîche uses mesophilic lactic-acid bacteria (moderate heat, or
>> room temperature). You can get true Crème Fraîche culture from the
>> New England Cheesemaking Supply Co., but buttermilk (must have active
>> cultures) will work.
>>
>> - Mark (reading Anne Mendelson's Milk)
>
>Thanks! I appreciate that info.
>
>As for culturing the heavy cream, why wouldn't simply adding a spoonful
>of real (like "Daisy" brand) sour cream work? Just for grins, I did a
>gram stain of some sour cream and there appeared to be at least some
>live bacteria in there based on their staining characteristics...
>
>And, in the case of "real" sour cream with no additives (Daisy brand
>lists just a single ingredient which is cultured cream), what is the
>difference between sour cream and creme fraiche?

According to Mendelson, the only real differences are that creme
fraiche starts with better quality, richer, cream, and most modern,
industrial-made sour creams have other things added (milk solids,
carrageenan gum, etc.). I like Daisy sour cream myself.

If you're going to use store-bought sour cream as the starter, it has
to have active cultures. Get a container with the farthest out use by
date, get the best cream you can find (preferrably not
ultra-pastuerized), heat the cream to 86 degrees, mix in the sour
cream, and let it sit for about 12 hours.

Let me know how it comes out. A the moment, I haven't gone past
making my own yogurt.

If you're interested in basic cheesemaking, take a look at Dr.
Fankhauser's web page:

http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html

- Mark

In article >,
Mark A.Meggs > wrote:

> >And, in the case of "real" sour cream with no additives (Daisy brand
> >lists just a single ingredient which is cultured cream), what is the
> >difference between sour cream and creme fraiche?
>
> According to Mendelson, the only real differences are that creme
> fraiche starts with better quality, richer, cream, and most modern,
> industrial-made sour creams have other things added (milk solids,
> carrageenan gum, etc.). I like Daisy sour cream myself.

It has no added crap so is well worth the price. I notice it's a popular
seller around here.

>
> If you're going to use store-bought sour cream as the starter, it has
> to have active cultures. Get a container with the farthest out use by
> date, get the best cream you can find (preferrably not
> ultra-pastuerized), heat the cream to 86 degrees, mix in the sour
> cream, and let it sit for about 12 hours.
>
> Let me know how it comes out. A the moment, I haven't gone past
> making my own yogurt.

We used to make our own yogurt. I'm eager to try this and bought a
carton of heavy cream today and plan to try it over the weekend. I shall
report!

>
> If you're interested in basic cheesemaking, take a look at Dr.
> Fankhauser's web page:
>
> http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html
>
> - Mark

Bookmarked and saved, thanks! I've never tried making cheese.
--
Peace! Om

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


Subscribe:

On Fri, 05 Jun 2009 13:04:25 -0500, Omelet wrote:

> In article >,
> Mark A.Meggs > wrote:
>
>>>And, in the case of "real" sour cream with no additives (Daisy brand
>>>lists just a single ingredient which is cultured cream), what is the
>>>difference between sour cream and creme fraiche?
>>
>> According to Mendelson, the only real differences are that creme
>> fraiche starts with better quality, richer, cream, and most modern,
>> industrial-made sour creams have other things added (milk solids,
>> carrageenan gum, etc.). I like Daisy sour cream myself.
>
> It has no added crap so is well worth the price. I notice it's a popular
> seller around here.
>

it's less expensive than breakstone, the other major brand i see around
here (md). i see coupons for it fairly often.

your pal,
blake

In article >,
blake murphy > wrote:

> On Fri, 05 Jun 2009 13:04:25 -0500, Omelet wrote:
>
> > In article >,
> > Mark A.Meggs > wrote:
> >
> >>>And, in the case of "real" sour cream with no additives (Daisy brand
> >>>lists just a single ingredient which is cultured cream), what is the
> >>>difference between sour cream and creme fraiche?
> >>
> >> According to Mendelson, the only real differences are that creme
> >> fraiche starts with better quality, richer, cream, and most modern,
> >> industrial-made sour creams have other things added (milk solids,
> >> carrageenan gum, etc.). I like Daisy sour cream myself.
> >
> > It has no added crap so is well worth the price. I notice it's a popular
> > seller around here.
> >
>
> it's less expensive than breakstone, the other major brand i see around
> here (md). i see coupons for it fairly often.
>
> your pal,
> blake

I like the ingredients list of Daisy.

Cultured cream.

That's it. ;-)

It's food, not chemistry.
--
Peace! Om

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


Subscribe: