Feeds:
Posts
Comments

Posts Tagged ‘whipped cream’

We’ve posted before about how to make your own buttermilk, butter, and yogurt… but there’s more, and this one is even easier!

I love real cream almost as much as I love butter. It makes my occasional cups of coffee or chai much more enjoyable, and it factors into some delicious desserts and other treats. I delight in my homemade whipped cream, making it as thick as I want or flavoring it as desired. The canned kinds (or heaven forbid, Cool Whip) do not compare at all. The only thing I’m lacking now is a cow to give me my very own cream source…

Thankfully, there are plenty of dairy farms around, and I ordered some good Evans Farmhouse cream from my Wholeshare group. It’s a very good quality cream from grass-fed Jerseys, and you can see the difference just by looking at the color.

Even in a shoddy picture like this.

I normally make a batch of awesome butter with this cream, or add it into one of my Norwegian cookie recipes. I have also used some for whipped cream that I try to put in/on things, but sometimes I can’t resist eating it straight.

This time, though, I wanted to do something different.

Stonyfield used to produce cream-top whole milk yogurt that I loved. Now they no longer do, and I have to switch between the widely available Brown Cow or any number of lesser known in-state dairies such as Maple Hill Creamery, Hawthorne Valley Farm, or the previously noted Evans Farmhouse Creamery.

I got the idea that I wanted to make something that was sort of similar to that cream on top of the yogurts, but in more quantity so I could cover things with it or get really happily fat eating it on its own.

Upon reading a little about its uses, I decided that crème fraîche seemed like it might fit the bill. I’d never made it before, but happily, it’s extremely easy. It’s more about patience than anything else. This is a soured/cultured product, but it’s less tangy, thicker, and much fattier than regular yogurt. It is less sour and a little thinner than standard sour cream.

Supplies you will need:

  • – Container to hold the cream. Can be any size desired, according to the amount you want to make. Needs to be something non-reactive and clean (though it isn’t necessary to sterilize it). Glass or plastic bowls are what I use. If you live with animals or anything that might disturb the cream, make sure you have a hiding spot or a good cover for the container.
  • – Source of starter culture. This can be buttermilk, sour cream, or any reasonably good quality yogurt that doesn’t have too many additives.
  • – The cream itself. It’s best to use cream that has NOT been ultra-pasteurized, because it tends to thicken up faster if it isn’t. However, contrary to what you might hear, you CAN make very successful crème fraîche with ultra-pasteurized cream. I have done both and can’t tell much difference between them in the end.

You may also want measuring cups and spoons, though it’s not an exact science so it’s not entirely necessary.

The tray is actually an old container from Chinese takeout... ;>_>

The tray is actually an old container from Chinese takeout… ;>_>

It’s so easy…

  • – Pour out the cream into your container.
  • – Next, mix in your starter source, be it any of the three choices. You want about 2 tablespoons of the starter source for every 1 cup of cream.
  • – Stir gently with a clean spoon, knife, stir-stick, or whatever else you have around. The goal is to evenly combine the cream with the culture. I just try to make the mixture smooth so there’s no ‘chunks’.
  • – Set it in a warm-ish place where it won’t get knocked over. If you use a lid, some say it’s best to leave it partially open so the good bacteria can ‘breathe’, but from my experience, it works fine even with the lid completely sealed.
  • – Just wait anywhere from 12-24 hours and you should have your crème fraîche.

That’s right – there is no extra work, no extra heating, nothing. My kitchen is about 70-75 degrees and it works just fine in about 22 hours. If your area is warmer than that, it might be done faster. If its cooler, it might go slower. If your cream is ultra-pasteurized, it may take a few hours more than my given time frame as well.

You want to look and see it becoming more solid. If you’re like me, you peek at it during the process. It starts out liquid, and is liquid for much of the time. When it’s done, though, it gets thicker and more like yogurt in appearance. It doesn’t ‘flow’ when you tip it, it tends to ‘slide’. If you spoon some up and drop it back into the container, it sort of holds the shape you dropped it in. That means it’s done. You can also leave it out longer for an even thicker, tangier product. Don’t be afraid to taste and see what you like.

It’s safe and fine to eat it as is at at this stage, although I like to refrigerate it first, because that thickens it up even more. You can mix or dip things in to your heart’s content. It’s also good for cooking, as it tends to resist curdling/separating.

I like to stir in a couple spoonfuls of honey before sticking it in the fridge, and it comes out ready to be put on fruit or enjoyed out of the bowl in all of its butt-expanding glory.

After being fridged. This batch was made with ultra-pasteurized cream – proof that it works!

Advertisements

Read Full Post »