Crème fraîche makes a delicious topping for soups, main dishes and even desserts. The decadent texture is rich, creamy, and very satisfying.
Not only is making crème fraîche at home very easy, it allows you the option of choosing high-quality ingredients such as organic milk or cream if desired.
Recipe #1
What You Will Need:
- 1 quart Whipping Cream
- 1/4 teaspoon mesophilic aromatic culture (Mesophilic Type B or Flora Danica)
Gently heat the cream to 75°F. Remove from heat and add the starter culture. Sprinkle the culture on top of the milk and allow to rehydrate. Gently combine the culture with the cream. Cover and allow the cream to culture in a warm room (70° to 80°F) for 12 to 48 hours. Spoon into a storage container and refrigerate overnight. The crème fraîche will thicken further as it chills. If thicker crème fraîche is desired, the mixture can be placed in a tea towel or tight-weave cheese cloth (Butter Muslin) for 6 to 12 hours to strain off some of the whey. Consume within a few days for optimal flavor. Can be stored in the refrigerator for up to a week.
Recipe #2
What You Will Need:
- 1 quart half-and-half
- 1/4 teaspoon mesophilic aromatic culture (Mesophilic Type B or Flora Danica)
- 2 drops of rennet
Gently heat the half-and-half to 75°F. Remove from heat. Mix the rennet with 2 tablespoons of water. Sprinkle the culture on top of the half-and-half to rehydrate. Combine the starter culture and rennet mixture with the half-and-half. Do not stir; instead use an up-and-down motion with the spoon. Cover and allow the cream to culture in a warm room (70° to 80°F) for 12 to 18 hours. Spoon into a storage container and refrigerate overnight. The crème fraîche will thicken further as it chills. If thicker crème fraîche is desired, the mixture can be placed in a tea towel or tight-weave cheese cloth (Butter Muslin) for 6 to 12 hours to strain off some of the whey. Consume within a few days for optimal flavor. Can be stored in the refrigerator for up to a week.
Recipe #3
What You Will Need:
- 1 quart half-and-half
- Crème Fraîche Starter Culture
Gently heat one quart light cream or half-and-half to 85°F, add 1 packet of culture to the half-and-half, gently mix the culture into half-and-half, and let set in a warm spot (70° to 80°F) for 12 hours until thickened to the consistency of yogurt. Place mixture in a tea towel or tight-weave cheesecloth (Butter Muslin) for 6 to 12 hours to strain off some of the whey. Chill prior to serving. Consume within a few days for optimal flavor. Can be stored in the refrigerator for up to a week.
Recipe #4
What You Will Need:
- 1 pint whipping cream
- 1 tablespoon yogurt or cultured buttermilk
Gently heat the cream to 75°F. Remove from heat and add the yogurt or buttermilk. Gently combine the culture with the cream. Cover and allow the cream to culture in a warm room (70° to 80°F) for 12 to 48 hours. Spoon into a storage container and refrigerate overnight. The crème fraîche will thicken further as it chills. If thicker crème fraîche is desired, the mixture can be placed in a tea towel or tight-weave cheesecloth (Butter Muslin) for 6 to 12 hours to strain off some of the whey. Consume within a few days for optimal flavor. Can be stored in the refrigerator for up to a week.
Note: Using yogurt or cultured buttermilk will yield a different taste profile than using an aromatic mesophilic starter culture, but yogurt and buttermilk are often more conveniently on hand.
