Creme Fraiche

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Creme Fraiche

Postby Chris » Thu Apr 27, 2006 12:48 pm

I was just asked by a co-worker if creme fraiche could be made by mixing heavy whipping cream with a little lemon juice. I googled the question and most recommendations were to add buttermilk to the cream and let it sit 8-36 hours. I did see one response about mixing a few drops of lemon juice to slightly sweetened whipped cream and again letting it sit for a while.

She doesn't have that kind of time. She bought the cream because it was $3 less than the creme fraiche, thinking she could make her own for a berry dessert. I think she should have just bitten the bullet and paid the extra dough.

Can anyone shed any light on this for me? Thanks!
Chris
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Re: Creme Fraiche

Postby Mike Filigenzi » Thu Apr 27, 2006 1:56 pm

I think that creme fraiche is cultured, so that would explain using buttermilk. Adding lemon juice would sour the cream but that would be different from the cultured version.

I would have sprung for the real thing, too.

Mike

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Re: Creme Fraiche

Postby Paul Winalski » Thu Apr 27, 2006 2:07 pm

Mike is right. Creme fraiche results from the action of a bacteria culture. A bit of buttermilk is added to introduce the bacteria and get the process started. Adding lemon juice won't achieve the same result.

-Paul W.
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Re: Creme Fraiche

Postby Chris » Thu Apr 27, 2006 2:56 pm

Thank you. I knew I could count on someone here to give me a explanation.
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