You bought a pint of heavy cream because you need 1/4 cup for the irresistible one The giant cake of the lady of the ladyAnd now you have a full cardboard of the cream cream in the refrigerator. You don't want to lose it; Throwing perfectly good food is at the same time difficult for your food budget and bad for the planet. Then what can you do (except the more indulgent bowl of corn flowers ever)?
Make fresh cream.
Crème Fraîche, something you will see listed on the menus of the restaurant enriching a sauce or on top of a dessert, is simply heavy cream combined with a culture of friendly bacteria (eg, lactobacilli found in yogurt) to turn it into a rich spread. It is thicker than yogurt or sour cream, but softer than the cheese of the cream, and its aroma is a delicious mix of sweet cream and soft tanga. While you can probably find CRème Fraîche in most grocery stores, it is usually quite costly. Thus, making you from the remaining cream is a certain victory.
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How to make fraîche cream: Choose your culture
Converting heavy cream to fraîche cream requires only one additional ingredient: friendly bacteria present in honey, yogurt or sour cream. Only the smallest part of any of these three dairy products, on time and through fermentation, will turn the cream into the cream.
All of these crops work well, each one gives a slightly different result. While there was no change in time to thicken, our test results show that Crème Fraîche started with honey is a little tarter than that made with simple yogurt; And the cream made with sour cream is still tare.
If you are looking for added wealth than a mild flavor (and as it is easier and less expensive to get a small container of plain yogurt than one of the sour sauces or honey), the simple unsaturated yogurt would be your choice culture. For best results, choose the unsaturated whole-mile yogurt (not less fat) with vivid active crops (L. Acidophilus, S. Termophilus, L. Bulgaricus, and the like).
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How to make Fraîche cream: Combine the cream and heavy culture
You will only need a small amount of culture to ferment your heavy cream: 1 tablespoon (14g) yogurt per 1 cup (227) heavy cream will do it. Fry the two together very well, making sure there are no unresolved yogurt bumps that move around at the end of the cup.
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How to make Fraîche cream: let it rest until it thickens
Pour the mixture into a glass jar, the lid safely and place it somewhere warm (about 75 ° F is good) for at least 12 hours, or up to 36 hours, until the mixture is thick and widespread. The cooler the place of rest, the longer the process will last, but don't be discouraged! You may think that your soup cream will never thicken – until it happens suddenly.
Once the cream has made fraîche cream, store it in the refrigerator for up to a few weeks. You will be able to show whether her life expectancy has been giving it an investigative smell, just as you will have fresh cream. Crème fraîche should have a soft, nice soft odor; If there is a clear, too sour smell, it's time to throw it away.
Does it matter if the heavy cream is ultra -passenger?
Many instructions to make Crème fraîche say to seek heavy cream that is not ultra -passenger. This can be difficult to find, and also very expensive. But don't worry; Our test results did not show any difference between the use of ultra -passenger or “regular” heavy cream.
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How can I do less (or more) than a cup of fraîche cream?
It is simple: the ratio is 1 part of the culture with 16 pieces of heavy cream, weight or volume. Since it is easier to weigh, use 14g culture for every 227g of cream.
Can I speed up the process by increasing the percentage of culture?
Potential, but there is a weakness: the more culture uses (up to 3 tablespoons per cup of cream), tangier will enjoy your resulting cream: more sauce than just a simple cream. Fraîche “rushed” can also lose its beautiful smooth structure and become a little grain. Moreover, simply increasing the amount of culture may not promote the process at all, as there are other factors involved (temperature, type of culture). So if you do not have a Fraîche Creme emergency, it is best to let it take its sweet time.
Can I use CRème Fraîche in baking?
Yes! While we cannot guarantee that it will work in any recipe, we have found that CRème Fraîche for Cream Cheese in recipes where it is not the main ingredient (and would not play a major role in the structure) works well. For example, while we will not use CRème Fraîche in a cheese recipe, it works well in these Biscuits cheese grass cream.
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And of course, Crème Fraîche is also a wonderful top, its soft aroma a beautiful complement to sweet sweets like Chocolate cake without flowers AND Old -fashioned pecan pie. Or spread it discoursewhere it is a spicy attitude for traditional British clotted cream.
Photo covered by Patrick Marinello; Food styling by Lydia Fournier.
