Cultured Cream
Cultured Cream (Fraîche)
- 4 cups whipping cream
- 1 cup buttermilk, acidophilus milk, yogurt, or 1 packet cream fraiche starter culture
Heat whipping cream slowly to 185-200° F, hold for 2-5 minutes while stirring constantly. Cool milk to 104-113° F. Add buttermilk, acidophilus milk, yogurt, or 1 packet cream fraiche starter culture packet. Place into clean and sanitized jars. Incubate at 42.3 C until cultured cream reaches a pH of 4.6 or less.
This thick, delicious treat can be added into savory dishes (curry, casseroles, soups), used as a dip to your favorite fruit, in a vinaigrette, or whipped to top your favorite dessert.
Cultured Cream (Fraîche) Vinaigrette
- 3 tbsp. cream fraiche
- 4 tbsp. apple cider vinegar
- 1 egg yolk
- 2 tsp. mustard
- ½ cup olive oil
- Salt and pepper to taste
- Using a whisk, blend the crème fraîche, apple cider vinegar, egg yolk, mustard, salt and pepper. Begin adding the oil very slowly, continuing to stir as it thickens. Use immediately.
Authors
Kelsie Maw, RD, CD; Brian Nummer, Ph.D.; Callie Ward; Melanie Jewkes
Brian Nummer
Callie Ward
Melanie Jewkes