Monday, December 7, 2009

Our Cheese Dairy-filled Adventure for the month of December is...

We figured since everybody is dealing with a little seasonal/holiday madness this time of year, it best to take it easy again. We chose Créme Fraîche this month...although it's not cheese, it is a dairy product, and we've decided to broaden our focus a bit to include other dairy gems such as this! Créme Fraîche translates to Fresh Cream. Are you familiar with it? It's thick, tangy and perfectly decadent! "It originated before the days of pasteurization, when refrigeration and fast transportation weren't available. The cream collected bacteria and fermented before it was able to make its way from French dairy farms to the markets. The French developed a taste for it and still enjoy the flavor today."* Um, me too. With an average of somewhere between 30-60% butterfat, is there any question why? I'm going to provide a recipe again, in hopes that we'll have a couple more people join us in our adventure this don't have to use this recipe...but it's here if you need it! And who couldn't use a good container of this gorgeous cream to drizzle on their fish, poultry, vegetable and fruit on their holiday table? Finish a pan sauce with a blob for extra creamy richness. Throw in some herbs for savory dishes...or mix in some honey and vanilla to go with fruit! Top a baked potato or an omelet with a dab. Give it a will be pleased!

Créme Fraîche
from The Home Creamery by Kathy Farrell-Kingsley (see sidebar to get your own copy)

1-2 Tbs. cultured Buttermilk
2 c. (1 pint) heavy cream do not use ultra-pasteurized (needs that good bacteria!)

1. Combine buttermilk and cream in medium saucepan and heat only to tepid (not more than 85 degrees F). Pour mixture into a clean pint jar. Cover partially and let stand at room temp (between 65-75 degrees F) for 8-24 hours or until thickened. Don't be scared of leaving it is an essential step and so worth it. I've made it before. Really.

2. Stir and refrigerate for at least 24 hours before using. The cream will continue to thicken and develop flavor in fridge. It will keep for ~2 weeks.

We look forward to seeing your Créme Fraîche and what you've done with it this month! Once you've posted...or made and us with a link or picture/text you'd like to be included in the roundup (by the end of the month). Forge!

*source The Home Creamery


Nutmeg Nanny said...

It's good to know you can make this easily on the stove top. Depending on the time of the year I have issues finding creme fraiche. I will have to give this a whirl :)

Natashya KitchenPuppies said...

There was a sale one cream too, so I might make this one sooner rather than later. I like that this one is heated up a little. Makes sense.
I'll try this recipe first and then see if I end up with time to play around later with other ones. Great holiday dairy!

Kim said...

Creme Fraiche is a great idea because it is either so hard to find and/or so expensive. I tried it once and feel like it's a lot like sour cream, which unfortunately I cannot do. Not sure what it is, but the sour taste of the sour cream and cream fraiche is just not my thing. However, I keep thinking of that mascarpone and am going to make a point of making that (hopefully this month).

prashant said...

I have issues finding creme fraiche. I will have to give this a whirl :)

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