Omari Gates
Crème fraîche is a classic French fermented dairy product that is a slightly soured, more luxurious version of cream. It is rich, slightly sweet, and tangy, with a creamy texture. Crème fraîche is a multi-use cream that can be used in both savoury and sweet recipes. It is also a great substitute for sour cream and can be heated without splitting or curdling. While crème fraîche can be easily sourced at supermarkets in Australia, it is more expensive than sour cream. Fortunately, it is incredibly easy and satisfying to make at home. All you need to do is stir a spoonful of yogurt into some heavy cream and leave it overnight to culture. You can also use other dairy cultures like live buttermilk, a previous batch of crème fraîche, or kefir.
| Characteristics | Values |
|---|---|
| Main Ingredients | Heavy Cream, Yogurt or Buttermilk, Live Cultures |
| Equipment | Glass Jar, Lid, Yogurt Maker (optional) |
| Preparation | Sterilise equipment, stir ingredients, leave at room temperature for 24 hours, refrigerate for 6 hours |
| Texture | Thick, Smooth |
| Taste | Slightly Sweet, Slightly Tangy, Slightly Nutty, Light and Lemony |
| Uses | Savoury and Sweet Recipes, Whipped Cream Substitute, Cooking (won't split or curdle when heated) |
| Storage | Can be stored in the fridge for up to 3 weeks |
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What You'll Learn
Ingredients and preparation
Making crème fraiche at home is incredibly easy and satisfying. The result is a rich, slightly sweet, slightly tangy, creamy delight that is versatile and delicious.
Ingredients
To make crème fraiche, you will need two simple ingredients:
- Cream: Use the best full-fat, pure cream you can find, with no preservatives or thickeners.
- Culture: This can be a spoonful of yoghurt, buttermilk, a previous batch of crème fraiche, or even kefir.
Preparation
Follow these steps to make your own crème fraiche:
- Sterilise: Start by sterilising your equipment. Boil a glass jar, lid, and any utensils you plan to use. This prevents unwanted bacteria from affecting your crème fraiche.
- Combine: Mix your culture of choice into the cream. Ensure you stir the starter well so that it combines smoothly without any lumps.
- Ferment: Leave the mixture to ferment at room temperature for about 24 hours. The cream will sour and thicken during this time.
- Refrigerate: After fermentation, place the jar in the fridge for at least 6 hours to chill. The crème fraiche will continue to thicken and set as it chills.
- Enjoy: Your homemade crème fraiche is now ready to use! It will last for up to 3 weeks in the fridge and can be used in a variety of sweet and savoury recipes.
Feel free to experiment with different cultures and fermentation times to find your preferred flavour and consistency. Crème fraiche is a simple and rewarding kitchen project that will elevate your culinary creations.
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Fermentation process
The fermentation process for crème fraiche involves introducing bacteria to milk or cream, creating an environment for the bacteria to grow and multiply. This process can be done using raw milk or cream, with specific bacterial cultures added. Here is a step-by-step guide to the fermentation process:
Step 1: Sterilise Equipment
Firstly, ensure all equipment is sterile to prevent unwanted bacteria from affecting the crème fraiche. Boil glass jars, lids, and utensils in hot water to sterilise them.
Step 2: Prepare the Cream
Use full-fat, pure cream with no preservatives or thickeners. Heat the cream slightly to loosen it, making it easier to mix.
Step 3: Add Bacterial Culture
Add a bacterial culture to the cream. This can be done with buttermilk, a previous batch of crème fraiche, kefir, or a specific crème fraiche culture purchased online. Ensure the buttermilk is live and contains bacterial cultures by checking the ingredients list.
Step 4: Fermentation
Cover the cream with a cheesecloth or kitchen towel to prevent debris from entering while allowing the crème fraiche to breathe and release gases. Place the jar in a warm environment, such as an oven with the light on, to encourage bacterial growth. The ideal temperature for fermentation is room temperature (20-22°C).
Step 5: Monitor the Process
The fermentation time can vary depending on environmental conditions. The crème fraiche is ready when it has thickened and developed a tangy aroma. A longer fermentation time will result in a thicker, tangier product. However, be cautious as over-fermentation can occur if left too long or if bad bacteria start to grow. If the crème fraiche smells very sour or bad, discard it and start over.
Step 6: Storage
Once the desired consistency and taste are achieved, store the crème fraiche in the refrigerator. It can be used as a substitute for sour cream or heavy cream in various recipes.
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Chilling the crème fraiche
Place the jar of crème fraiche in the fridge for at least 6 hours to chill. The consistency will depend on the fat content of the cream you used, so you may need to adjust the chilling time accordingly. If you find that your crème fraiche is too runny, simply give it a brief stir and leave it in the fridge for a few more hours to thicken.
Once chilled, your crème fraiche is ready to use! It will keep in the fridge for up to 3 weeks, so you can make a batch to last you a while.
Crème fraiche is a versatile ingredient that can be used in both sweet and savoury dishes. It can be heated without splitting or curdling, making it a great choice for sauces and custards. It can also be whipped, similar to thickened cream, and used as a substitute for sour cream or whipped cream.
So there you have it! Chilling your homemade crème fraiche is the easy final step to enjoying this luxurious, slightly soured cream.
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Uses and alternatives
Crème fraiche is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury. It can be used fresh, spooned over fruits, desserts, or even chocolate. It can also be added to sauces, soups, and stews as a thickening agent. Crème fraiche is also a good substitute for sour cream or whipped cream in recipes. For example, it can be used in place of sour cream in a recipe for baked salmon with a savoury topping or a sauce for chicken. It can also be stirred into hot cooked pasta or used as a topping for desserts.
Crème fraiche is also a key ingredient in making cultured butter, which is what gives the butter its distinctive flavour. The process involves adding a culture, such as lactobacillus, to the crème fraiche and then fermenting it to flavour the fat. Once the cream matures, it can be churned into butter.
If you don't have crème fraiche on hand, there are several alternatives that can be used as substitutes, depending on the intended use. Sour cream is the closest substitute, as it is also a type of soured cream, and can be used in a 1:1 ratio. However, it has less fat, is not as rich or tangy, and may curdle when boiled. Full-fat Greek yoghurt can also be used as a substitute, but it does not have the same smooth texture or mild flavour. Mascarpone is another alternative, especially if you're short on time, as it has a similar texture and taste, but it is sweeter.
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Crème fraiche vs. sour cream
Crème fraiche and sour cream are both thick cream-based products used in sweet and savoury dishes. They are similar in purpose, adding fat and a slightly tangy flavour to recipes. However, there are some differences between the two.
Crème fraiche is a French classic, a fermented dairy staple that is a slightly soured, more luxurious version of cream. It is made by adding bacterial cultures to raw cream. It is high in fat content, typically around 30%, and has a nutty, tangy, slightly sour flavour. It is thicker, richer, and less tangy than sour cream. It is also more stable and mild, making it perfect for adding to hot soups and sauces without curdling. Its mildness also makes it suitable for raw dessert preparations. Crème fraiche is more expensive than sour cream and can be difficult to find outside of Europe. However, it can be easily made at home by combining heavy cream with a bacterial culture such as buttermilk or yoghurt and leaving it to ferment at room temperature for about 24 hours.
Sour cream, on the other hand, is a lightly cultured cream that was first developed in Eastern Europe. It is made with cream and milk, fermented with a culture of lactic acid bacteria. It has a lower fat content, typically around 18-20%, and a more liquid texture. It is also more acidic and tangier than crème fraiche. Sour cream is perfect for baked goods, as its acidity weakens gluten structures, keeping the bread or dessert moist. It is also commonly used as a condiment or added to hot dishes at the last moment. However, it is prone to curdling when heated, so it should not be used as a substitute for crème fraiche in recipes that require high heat.
In summary, crème fraiche and sour cream have similar purposes but differ in texture, flavour, and functionality. Crème fraiche is thicker, richer, and less tangy, while sour cream is more liquid, tangier, and more acidic. Crème fraiche is better for cooking due to its stability and mildness, while sour cream is better for baked goods and as a condiment. The choice between the two depends on the specific needs of the dish.
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Frequently asked questions
Crème fraiche is a French cultured cream that is slightly soured and more luxurious than cream. It is rich, slightly sweet, and tangy. It is a multi-use cream, good for both savoury and sweet recipes.
To make crème fraiche, add a spoonful of yoghurt to heavy cream and leave it overnight to culture. You can also use other dairy cultures like buttermilk, a previous batch of crème fraiche, or kefir.
The crème fraiche should be left to sour at room temperature for about 24 hours. After 24 hours, the fermentation is complete, and the crème fraiche should be placed in the fridge for at least 6 hours to chill.
Crème fraiche and cultured cream are very similar and can be used interchangeably in recipes. However, crème fraiche uses buttermilk (the by-product of cultured butter), while cultured cream uses yoghurt starter culture.
