Finally made creme fraiche but....

[CRUZMISL]

any ideas on what I can do with it? Probably the easiest thing I've made since kindergarten :) How long does it last? A few weeks?

Thanks,

Joe

[fresco]

Best on fresh fruit, so depending on where you are, you might want to wait a few months before making your next batch. It lasts a while, but a few weeks might be pushing it.

[rslee]

Hello, new to the board, but I thought I might try a hand at your question.

Creme fraiche goes with so many things. IMO, it helps lighten up food or a plate that may be a little on the heavier side.

You can use it as a garnish for some thick cold weather soups such as butternut squash, tomato bisque, or any other type of soup that is on the thick side. You can also add some horseradish to it and use it for fishes that have a some fat content such as salmon. Add some herbs like basil (julienned or pureed) and use it as a garnish for some vegetables (ratatouille), or mint with some lamb.

Just some ideas.

Robert

[alanamoana]

you can sweeten it and whip it like heavy cream and make a topping for a dessert

you can add corn syrup, orange zest, sugar and spin it in an ice cream machine for a great creme fraiche sherbet

can you tell i mostly post on the pastry board?!

[cjsadler]

any ideas on what I can do with it? Probably the easiest thing I've made since kindergarten :) How long does it last? A few weeks?

Thanks,

Joe

How did you make it? I've done it before by adding buttermilk to cream and letting sit out, but I hear this is actually poor imitation of real creme fraiche. How do you make the real thing? A certain culture?

[CRUZMISL]

1C heavy cream with 1 Tbsp buttermilk mixed and set on the counter for 12 hrs. Worked well for me but I have no idea how it's supposed to taste. Is there another way to make it?

Joe

[gperls]

I've made creme fraiche using your recipe, and have bought it at the store ($5/8 oz.).

The only difference I've noticed is the store bought is a bit less tangy. But the homemade is a worthwhile substitute.

[Katherine]

Make it every week or two to keep your starter fresh.

Also, you can alternate making whole milk buttermilk (much better for smoothies than yogurt) and regular sour cream, using light cream or half and half.

[hillvalley]

I use it instead of sour cream when making omlettes. I also spread it on toast with a little bit of sugar in the morning. The warm toast and cold creme fraiche are amazing together. If it was the summer I would suggest making berries and cream, or using it instead of whipped cream on strawberry shortcake. Only 5 months to go....

[ruthcooks]

On biscuits, scones or popovers...with strawberry or raspberry jam.

In a cream sauce which is going in the freezer (it doesn't curdle).

[tim olivett]

It works great as a final touch to many sauces in place of cream. Even added to a vin blanc or beurre blanc just before serving will add a needed touch of acidity. That's essentially what's great about creme fraiche, that tangy acidity. One of the best ways to make sure it'll keep longer is to let it sit out in a glass container that you've washed out with hot water and a little lemon juice.

I love it on apple tarte tatin - unsweetened, it adds a delicious creamy and tangy (again) counterpoint.

[SiseFromm]

With a spoon. All day long. Best stuff ever.

I like it with a touch of sugar and the inside of a fresh vanilla bean. Cooked gently and infused with vanilla goodness, it's a miracle over berries. It's also great to add depth and mouth-feel to flat sauces. Really, I can go on and on about it. Use it all the time with everything.

R. Jason Coulston

[Katherine]

Spoon is good. Topped with salmon caviar.