For Lynne E. Cragholm - I have several recipes for creme fraiche which I am
posting below. Looking thru my file forced me to finally discipline myself
and get rid of those that didn't seem right. I can purchase creme fraiche
at Wellspring's Grocery in Raleigh, NC and if you have a Whole Foods or
Bread and Circus they probably would have it.
These recipes are ones I have used and can't decide which I like best -
someday I will make that decision. Would really appreciate your input.
This is an old one from the NY Times which I lived in NYC and comes from
Paula Wolfert who also uses a freeze-dried starter called Solait. At least
she did when the recipe was printed - don't know if they make it any more.
Creme Fraiche #1
1 cup heavy cream at room temperature
2 tablespoons buttermilk or Solait creme fraiche starter
Combine cream with buttermilk or starter. Put into a clean, warmed thermos
or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If
using creme fraiche starter, keep covered for 24 hours. When mixture has
jelled andis almost firm, refrigerate. It will solidfy further in the
fridge. Will keep for a month if made with the Solait and for 10 days with
the buttermilk.
Creme Fraiche #2
1/2 pint commercial sour cream
1 pint heavy cream
Turn the sour cream into a saucepan and gradually stire in the heavy cream
to make a smooth blend. Heat gently to take off the chill (not over 85F)
and pour into a container. Set it ut at around 75F for 6 to 8 hours or
overnight, until the cream has thickened. Stir up, cover and refrigerate.
When supply is almost exhausted, simply blend in more heavy cream and repeat
the process.
Creme Fraiche #3 - from Food & Wine from the year one
2 cups heavy cream
1/3 cup buttermilk
Combine in a saucepan and heat until warm (just under 100F) Do not let get
hot.
Pour into a plastic or glass container. Place container, covered, in a
basin of warm (100F) water.
Allow to stand for 12 to 36 hours or until thick. Every now and then
replace water to keep it warm
Refrigerate for up to a week.
The most important thing: do NOT use ultrapasteurized heavy cream.
Louise Hyson