Comments on: How to Make Creme Fraiche http://www.wasabimon.com/archive/how-to-make-creme-fraiche/#utm_source=feed&utm_medium=feed&utm_campaign=feed Cooking the best gluten free recipes Fri, 30 Jul 2010 23:15:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: David K http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-27175 David K Tue, 20 Apr 2010 11:03:12 +0000 http://www.wasabimon.com/?p=1495#comment-27175 Works perfectly and so easy. I use Greek style yoghurt as this is unsweetened and gives a great flavour. As for leaving the mixture standing, I'm in Australia, and even in Summer this was no problem up to about 3 days, after which I returned the mixture to the fridge and it kept thicking up over a period of 1 week. Thanks for the recipe, I use the creme fraiche in a martha stewart inspired Silverbeet and Cheese quiche and it works well Works perfectly and so easy. I use Greek style yoghurt as this is unsweetened and gives a great flavour. As for leaving the mixture standing, I’m in Australia, and even in Summer this was no problem up to about 3 days, after which I returned the mixture to the fridge and it kept thicking up over a period of 1 week. Thanks for the recipe, I use the creme fraiche in a martha stewart inspired Silverbeet and Cheese quiche and it works well

]]> By: Presley http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-20921 Presley Wed, 06 Jan 2010 01:16:27 +0000 http://www.wasabimon.com/?p=1495#comment-20921 Wow, I never knew - this is just like making yogurt except starting with cream instead of milk (and slightly different temperatures). I used creme fraiche instead of cream to make fudge when I was in France and had trouble finding the usual ingredients, and it was the best batch I ever made, so I've always wanted to figure out a way to do this. By the way, when I make yogurt I put the mix in a thermos for the waiting period - this may make it work faster because it loses heat more slowly. My yogurt takes about 8 hours. But that may just be another difference between milk and cream, too. Worth a try, anyway. And don't be freaked out about leaving it out - you've killed any other cultures with the heating, and the culture you're putting in is 1) good for you and 2) converting sugar to acid, which most other bacteria can't live in. .-= Check out Presley´s last blog post: <a href="http://heatknivesandchemicals.wordpress.com/2010/01/04/farmshare-soup/" rel="nofollow">Farmshare soup</a> =-. Wow, I never knew – this is just like making yogurt except starting with cream instead of milk (and slightly different temperatures). I used creme fraiche instead of cream to make fudge when I was in France and had trouble finding the usual ingredients, and it was the best batch I ever made, so I’ve always wanted to figure out a way to do this.

By the way, when I make yogurt I put the mix in a thermos for the waiting period – this may make it work faster because it loses heat more slowly. My yogurt takes about 8 hours. But that may just be another difference between milk and cream, too. Worth a try, anyway.

And don’t be freaked out about leaving it out – you’ve killed any other cultures with the heating, and the culture you’re putting in is 1) good for you and 2) converting sugar to acid, which most other bacteria can’t live in.
Check out Presley´s last blog post: Farmshare soup My ComLuv Profile

]]> By: Green Tea Cheesecake - Muse in the Kitchen http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-17517 Green Tea Cheesecake - Muse in the Kitchen Fri, 30 Oct 2009 18:54:38 +0000 http://www.wasabimon.com/?p=1495#comment-17517 [...] out, so tomorrow I will stop by to see if they carry it. Belle did find me a recipe on-line to make your own crème fraîche but I had forgotten about it. So I went with whipping cream and my trusty electric hand [...] [...] out, so tomorrow I will stop by to see if they carry it. Belle did find me a recipe on-line to make your own crème fraîche but I had forgotten about it. So I went with whipping cream and my trusty electric hand [...]

]]> By: Melanie McMinn http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-16702 Melanie McMinn Sat, 17 Oct 2009 06:59:12 +0000 http://www.wasabimon.com/?p=1495#comment-16702 I've never made yogurt, but my understanding of the yogurt making process is that it needs higher temps. So yes, it does matter. I’ve never made yogurt, but my understanding of the yogurt making process is that it needs higher temps. So yes, it does matter.

]]> By: steph http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-16700 steph Sat, 17 Oct 2009 05:55:33 +0000 http://www.wasabimon.com/?p=1495#comment-16700 You only take yours to about 160F? I take my yogurt to ~180. Does it make a difference what temp you use? You only take yours to about 160F? I take my yogurt to ~180. Does it make a difference what temp you use?

]]> By: steph http://www.wasabimon.com/archive/how-to-make-creme-fraiche/comment-page-1/#comment-16696 steph Sat, 17 Oct 2009 05:49:54 +0000 http://www.wasabimon.com/?p=1495#comment-16696 Once you give it a try, please report back and let us know how it goes! Once you give it a try, please report back and let us know how it goes!

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