Monday, July 21, 2008
Crème Fraîche Recipe - A Science Experiment
So, Bobby Flay calls for Crème Fraîche in this recipe for Grilled Bananas with Maple Crème Fraîche. Last week I made the grilled bananas with just fat free cool whip so this week I thought I would do it just as the recipe calls for. Since Crème Fraîche is so hard to find at the stores & easy to make at home I thought I would give it a try. I researched online & this is what I found.
1 cup heavy whipping cream
2 tblsp buttermilk (some sites say only 1)
Combine well in a glass jar, cover & leave at room temperature in a warm area for 8-24 hours, stirring every 6 hours. It's true, I combined them at 11am on Saturday and by Sunday morning it was very thick and ready to be put in the fridge. Worried about bacteria or spoiling? Don't be, read here for more details. This specific site has a different process which I did not follow. It also states to find pasteurized whipping cream but I was unable to.
For my recipe, I added 1/4 cup maple syrup to it once it thickened and before putting it in the fridge. You can also add vanilla. Just know that by itself it is on the sour side but if you're interested in making your own & then adding whatever sweetness you like, it's nice to say you did it yourself. I think this is a great fresh cream for those who don't like it too sweet in store boughts. It also has a nice subtle nuttiness to it.