This weekend, buy some buttermilk and some heavy cream. Find a large glass jar. Fill it halfway up with heavy cream. Add half again as much buttermilk. Stir. (Recipe note: 2 parts heavy cream to 1 part buttermilk. There was some confusion.)
Let it fester at room temperature. All weekend. Without a lid. Leave it in your windowsill or next to your stove or on your kitchen table. If there are any kids around, give them the job of stirring it a few times a day. And tasting it.
It will thicken. It will start to make your mouth pucker. Take it further than you think you should (in hot and humid weather, the souring process can happen very quickly so be vigilant). When you're pleased with the flavor, cover and store it in the fridge.
I'll be back next week with a few things to do with your crème fraiche. But you need to make some first. And it takes a few days.
(A few of my crème fraiche Instagram photos so you can see what's coming...)
(A few of my crème fraiche Instagram photos so you can see what's coming...)
I have a recipe for creme fraiche ice cream somewhere - I like it better than vanilla.
ReplyDeleteme too!
DeleteOooo...I actually have heavy creme and buttermilk in stock and need to use them up but I'm ashamed to say I have no idea what creme freche should taste like.
ReplyDeleteAlso...very excited to have someone else to follow on instagram. (I'm @coastinganon)
Looking forward to the recipes...I can't wait for the tart x
ReplyDeleteI love this. Excited for your recipe. xo
ReplyDeletethanks, molly. and i do hope to meet you someday.
Deletemygoodness. do your kids realize they're living in a fantasia of yumminess?
ReplyDelete"fantasia of yumminess."
Deletei love that.
i'm writing it down and putting it on my bulletin board.
i'm not sure what my kids think.
i try not to ask!
Oh I am absolutely in the mood. For crème fraiche I will always make room ... I will await further fraiche instruction. ;)
ReplyDeleteyippee!! and i just made some more. i'm thinking i should always have some going on the windowsill.
DeleteWhen you're feeling experimental again, you could try filmjölk. It's a Swedish yogurt that you make at room temperature.
ReplyDeletetell me more. please!!! i'm feeling experimental right now.
Deleteputting ours up today.
ReplyDeleteandi. girl. we need to hang.
DeleteYou are teasing and tempting us with those photos. can't wait for
ReplyDelete"Creme Fraiche, The Sequel"!!
Yummmm. I don't know that I can leave anything on the counter in a NYC apartment though!! May attract unwanted guest EEEK!!
ReplyDeleteoh god. the roaches. the rats. the mice. i lived with them for 12 years in nyc. i forgot. this week i've had birds and squirrels in my kitchen. maybe they're been drawn to the creme fraiche!
Deletecover that creme fraiche. still works fine. most people do it that way anyway. i just like the idea that bacteria from the air (like a sourdough starter) is getting into the mixture. but i'm insane. and i'm sure the nyc health department would give me a failing grade. it was hot in berkeley today. i've had some going for 12 hours. it's getting thick and intense very fast.
Hell ya, I'm in the mood... to come over to your house and eat all of that goodness you have brewin'!
ReplyDeletexxoo
E
Google won't let me reply to my first comment! grr! No squirrels yet (in the apartment at least) but definitely a few unwelcome guest bugs! With the heat and humidity, I'm guessing my creme freshe wont take long! Can't wait for the other recipes! School starts Monday so I need to start a list of weekly meal ideas :)
ReplyDeleteso excited for midwifery school. i wish i could join you. i plan to post a lot of recipes. i hope they bring some ease to your life.
DeleteArg! Still can't reply! Recipes will be so helpful!! Cooking is my island of sanity :) and your blog is top 3 for where I got for inspiration :) Friend me on FB if you want to read about the school insanity :)
ReplyDeleteI love creme fraiche! I've always made it with just 2 tablespoons of buttermilk and covered, but I'm going to try it your way today. It is nice and warm here in Minneapolis, perfect for bacteria growth. ;)
ReplyDeleteyes. i used to make it with less buttermilk. now i'm addicted to this way. you can also mix sour cream and heavy cream. speedy but it's not as tasty.
ReplyDeleteI read the ratio wrong and did equal parts buttermilk and heavy cream. Is all lost?
ReplyDeletea few other people read it that way too! the "half again as much" isn't sinking in. sorry! but don't worry. just add a bit more cream when you get a chance. no big deal.
DeleteYay! That seems to have done the trick. Thank you. I have been dreaming of the pasta dish and apricot tart since you first posted pictures.
DeleteI just caught up on the last several blogs and now I MUST make my own creme fraiche. When I get back from vacation and swing into full-time mommy mode, this is high on the to-do list. Thanks for always inspiring new ideas! (Making your Roman-Style Gnocchi for dinner tomorrow night.)
ReplyDeleteI take it this is kind of like sour cream? How long can this live in the fridge once it's done?
ReplyDeleteThank you!
I like this and I'm so Excited for your recipe.
ReplyDeleteGet free cricket betting tips here.
ReplyDeleteAccounting assignment writing services have become very popular for students studying finance & accounting coursework writing services as they engage the best online Accounting Writing Services
ReplyDelete
ReplyDeletetrung tâm tư vấn du học canada vnsava
công ty tư vấn du học canada vnsava
trung tâm tư vấn du học canada vnsava uy tín
công ty tư vấn du học canada vnsava uy tín
trung tâm tư vấn du học canada vnsava tại tphcm
công ty tư vấn du học canada vnsava tại tphcm
điều kiện du học canada vnsava
chi phí du học canada vnsava
#vnsava
@vnsava