Creme Fraiche or Mexican Crema

Creme Fraiche

I have been watching cooking shows for what feels like forever.  Well, now that I think about it, I have been watching cooking shows almost all my life (though I did not really appreciate Julia Childe until I got older).  I don’t remember (or maybe wasn’t paying attention well enough) creme fraiche really being discussed, whether it was a topping or ingredient.  Then *BAM* it seems creme fraiche was “discovered” in the 90’s, when it seems like every other show was adding creme fraiche to almost every dish.  Now, when I even think of creme fraiche, I think of South Park and the Shake Weight, but I digress.

Comparing these instructions with the directions for how to make Mexican Crema, they are basically the same thing!  So, in a pinch, Mexican Crema could be substituted for creme fraiche in almost any recipe.

Brenda Nolen

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Creme Fraiche Instructions:

French Creme fraiche is matured cream, that is, lactic acids and natural ferments have been allowed to work in it until the cream has thickened and taken on a nutty flavour.  It is not very sour.

SaraAnne’s description is spot on:

You can make your own version of creme fraiche at home by stirring a couple of tablespoons of dairy sour cream into about a cup of heavy cream and letting it sit at room temperature for about 8 hours. The mixture will thicken up but will not be as sour as sour cream. The big advantage to this mixture is that it does not tend to curdle when heated to a boil in whatever recipe you are using it in.

Another method:

* 1 c Whipping cream
* 2 tb Buttermilk

Combine whipping cream and buttermilk in a glass container. Let stand at room temperature for 8 hours. Then refrigerate for up to 10 days.

Jim in Yellowknife

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http://www.progressotamale.com/recipes/condiment/crema.html

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