'Creme Fraiche (Crème fraîche), pronounced “krem fresh” is a fermented dairy ingredient used in traditional French cooking. Creme fraiche has a tangy taste similar to sour cream but has a different, slightly thinner texture. Because it’s made from whipping cream or heavy whipping cream, Creme fraiche is VERY rich and luxurious. This recipe works due to the way that the “good” bacteria in the cultured buttermilk reacts to the whipping cream to naturally thicken the product. Another cool fact is that creme fraiche will not break down when heated, does not curdle easily due to its high fat content of 30% + and but does melt. Use creme fraiche to bolster and mount sauces, make potato salad, spread on toast, serve with fruit, make a dip, you get the idea. GET CREATIVE! ______________________________________________________ FOLLOW ME ON SOCIAL: Instagram: https://www.instagram.com/omnivorousadam/ Facebook: https://www.facebook.com/omnivorousadam/ Website: https://www.omnivorousadam.com/ ______________________________________________________ Ingredients: Whipping cream, 215g Cultured Buttermilk, 17g Method: In a clean container, mix the cultured buttermilk into the whipping cream. Cover with a breathable top, and let sit at room temperature for 24 hours. After 24 hours, remove the top and stir. Your mixture should be thicker than it was at the start, but not quite our finished product. Cover your container back up with a new air-tight lid and and chill in the fridge for another 24 hours. After the second 24 hours, remove the container from the fridge and stir. The mixture should be thickened and creamy. Store the finished creme fraiche in an airtight container in the fridge for up to 2 weeks. ______________________________________________________ A couple interesting articles... Creme Fraiche vs. Sour Cream: https://bit.ly/2YaPmd9 What to do with Creme Fraiche: https://bit.ly/2CrmNis ______________________________________________________ Music: The Passion HiFi - https://soundcloud.com/thepassionhifi'
Tags: Cooking , how-to , culinary school , creme Fraiche , French cooking
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