Crème Fraîche
This is from a good friend of mine in north-eastern Thailand. Sour cream in Thailand is costly, so this is a great alternative.
Ingredients
- 1 liter heavy cream, or whipping cream, (1 quart)
- 3 tablespoons plain yogurt, NOT low fat yogurt
- 1 quart mason jar, optional but helpful
Instructions
- Wash and sterilize a 1 quart mason or a plastic container. Container has to be non-reactive, so no aluminum or copper containers.
- Add the cream to the jar, leaving about 1½ inches of space on the top. Add the yogurt and stir together.
- Cover with a coffee filter, cheesecloth, tea towel, etc, and secure with a rubber band. Leave the container on the counter for 1-2 days.
- Check each day to see if it has thickened. Should thicken in no more than 2 days, but normally in 1 day.
- Once thickened, remove the coffee filter, cheesecloth, etc. and cover with the regular container lid and refrigerate for 1 day, then it is ready to use. Enjoy as you would use sour cream.
Notes
Used in Recipes Listed on this Site:
Thanks for posting the recipe, I think I will make some right now…Just have some heavy cream and yogurt in the fridge 🙂
Good for you, thanks for commenting. I will get some cream next time in the city and will try this for sure myself!
A change of plans…I was reading a recipe for creme fraiche that uses mesophilic culture (an additive for making cheese), well just so happens I had some on hand…so that is what I used.
A very simple twist on the recipe…Heat the cream to 86F…Turn off heat…Sprinkle across the surface of the cream 1/8 teaspoon (Dash) of culture, let rehydrate for about a minute, then slowly stir for about 30 seconds.
Then just pour into jars, cove with coffee filter or paper towel and wait about 1 day and done.
Sounds logical, and thank you for that. Basically a bacterial culture is needed, yogurt provides that, as well as the mesophilic culture 🙂