Homemade Crème Fraîche (Sour Cream) Recipe
Crème Fraîche, or sour cream, is a natural cultured cream, free from the artificial thickeners and stabilizers found in many store bought sour creams. Use it to thicken sauces and as a topping for baked potatoes. It will be slightly thinner than commercial sour cream and can be strained through cotton cheesecloth to create a thicker cream if desired. Although this recipe has a long 'cooking' time (this is actually time spent culturing/waiting), it does require very little doing time.
Sterilize all equipment.
Gently heat the cream in a double boiler until it reaches 194°F, 90°C. This improves the thickness of the finished product.
Cool to 77°F, 25°C by placing the pan in a sink of cold water for about 5 minutes.
Remove pan from the water, add the culture from the sachet and mix well.
Warm the flask and container with hot water. Pour the cultured milk into the container and put it in the flask to culture.
Put the lid on the maker or flask and leave to culture for 12 hours, or until the curd has set into a solid mass.
Allow to cool completely, pack into sterilized glass jars with lids and refrigerate for a further 12 hours before use.
Label, date and use within 1 week.
For a tangier sour cream you can also use a probiotic yogurt culture instead of the soft cheese culture.
This recipe is from the book, How to Make Soft Cheeses.
Calories 97, Carbs 26 grams, Fat 10 grams, Protein 1 grams, Fiber 0 grams, Sugar 1.5 grams