'This fancy DIY version of sour cream was recently popularized in a very silly cartoon, but don’t let that put you off. We present this unfussy recipe for crème fraîche mainly as part of our series on fermented foods. In this recipe, we\'re using organic heavy cream that is unhomogenized. Typically the heavy cream at your grocery store has some other ingredients like carageenan, but it is certainly able to be used in this recipe. Because this fermentation is not protected by salinity, it is important to ensure that all equipment is especially clean. If the crème fraîche is kept especially carefully, then some of it may be substituted for the buttermilk in this recipe when making more, as the cream itself will be the innoculant. Only do this if the crème fraîche is delicious to begin with, because anything else living in the cream will be passed along. So long as there are no off flavours or aromas or any colonies of yeast or mould, you can top off your crème fraîche with more heavy cream. Just give it a good stir and leave it in a cool dark spot for 24 hours before returning it to the refrigerator. Once placed in the refrigerator, the cream will continue to ferment slowly, so don’t try to keep it for too long. Makes about 1 cup. Equipment: • tablespoon measure or shotglass • appropriately-sized jar with lid • clean instrument for stirring Ingredients: 1 oz cultured buttermilk 2 Tbsp; or existing crème fraîche 8 oz pure heavy cream 1 cup Procedure: 1. Combine ingredients in jar 2. Stir well 3. Lid loosely; do not tighten the lid 4. Allow to stand about 48 hours 5. Tighten lid and store in the refrigerator for up to 3 weeks Music: http://www.bensound.com/royalty-free-music'
Tags: buttermilk , sour cream , love your food , loveyourfood , chef caleb , creme Fraiche , whipping cream , heavy cream , fresh cream , Live culture , 35% cream
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