Crème Fraîche
ฝัง
- เผยแพร่เมื่อ 23 ส.ค. 2024
- Crème Fraîche - regardless of how you pronounce it, it's an incredibly easy recipe. It's creamier and nuttier tasting than sour cream and works well in all sorts of recipes - and works equally as well well as a condiment. I personally love it on pizza, chips, or with some hot sauce on meat. Yes - on meat. Oh, and did I mention it's a crucial ingredient for making a delicious flammkuchen? Try it and let me know what you think!
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Ingredients:
Heavy Whipping Cream
Cultured Buttermilk
Try this recipe and let me know how it turns out below in the comments! Also, let me know any recipes you'd like to see!
#cremefraiche #sourcream
![[UNCUT] “ช่อ พรรณิการ์” ปะทะเดือด “มัลลิกา” ชี้หน้า สั่งหยุด! I คนดังนั่งเคลียร์ I 22 ส.ค. 67](http://i.ytimg.com/vi/cJ_z_bHnvIE/mqdefault.jpg)
The contrast between the subtle narration and his straight American in your face attitude is perfect.
And yes I'm American so I can say that. Btw totally making this rn
Thanks Spiderman!
Good idea! The supermarket where I work doesn't sell crème fraîche. If a customer ever asks me for it, I can refer to your recipe.
thanks! It's pretty simply to make - even though it's a little alarming... "wait, you want me to basically add this stuff and let this dairy thing sit... outside? That's crazy!"
The narration I feel like I'm watching some kind of National Geographics show about the lion hunting the gazelle..😂😂
It's the narration for me. Brilliant! 😂❤️
Thanks!
The asmr im getting from the video is insane
Smoooooooth lol
😲 that’s it? Amazing!
Yup!
OMG this sounds like I'm watching BBC Planet Earth or something, only instead with food. I love it lolol
Yay!
I don't have buttermilk so can I use homemade buttermilk made with milk and vinegar?
Your voice is amazing!
You can try it - if its buttermilk, it's buttermilk. It should still have active cultures
Milk and vinegar will sour, but wouldn't have the bacteria to culture. But if it works, please let us know!
I made mine with yogurt n it tastes quite similar to crème fraîche. Cultured buttermilk is too expensive here. Anyway my daughter loves it.
@@BlackTieKitchen Not all buttermilk has active cultures and don't see where you'd get them at home. Store bought should say on the label.
This was delicious
It goes great on pretty much.... Everything lol
Hi. Wow. I've never heard of this until o just saw a video about Jewish food and this was mentioned, so I was curious and came to search for it on TH-cam. I'm Hispanic, so these types of sauces are rare and at times non-existent. I'm from Colombia and living in the USA. I will be trying it because I love sauces. Thanks for the recipe 😊
Yeah, we dont have these types of sauces in Caribbean cuisine either! Milk is usually used for a soft cheese or dessert 😂
This is neat!
For what I understand it gets thicker as the days go on… did yours? I think I would prefer a thicker consistency.
As always… love your videos.
Yup! It gets a little thicker and takes on a nuttier flavor
Nice video with a perfect Puerto Rican accent; how long does it stay "fraîche" in the fridge with sterilized jars?
Not entirely sure. Im sure a food safety specialist would tell you three days tops, but they also wouldnt want you making this in the first place. That warning aside, Ive stored it for about two weeks, but it usually doesnt last too long because it gets consumed quickly 😂
Hello... I am a lady from Mauritius where sour cream is not available. Wonder why I felt like watching sour cream recipes. & I fell on this one. I think I am happy I did as I fell in love with you... Hahaha.. Well, jokes apart nice recipe.. but, again now buttermilk is not available in My country. I hope along time these products will be imported or manufactured in My country too. take care.. stay blessed dear sir.
Thanks for watching! All of those products are made from milk - although it seems like they wouldnt be everyday products in Mairitius, they might be a way for you to introduce some new food to the area
@@BlackTieKitchen Oh My Gosh! So honored you replied back. Well, it's a very mixed culture here in Mauritius and it's rare that people use sour cream or buttermilk in any prep. but, I am fond of baking though I need to learn the ABC of baking.. If I get a coach like you then it will be so fun to learn.. anyway, thanks a lot for taking out little time from your precious time to reply back. love you.. If you allow Me, may I give you a soft kiss on your right hand?
Haha I'm honored - but I'm just a regular dude with a passion for food and film. There are a bunch of reaaaaally good bakers on youtube. I cant remember at the moment (since, if I baked, i would be 500lbs 😅). The one thing I can say is: for baking, you need a scale. Every professional pastry chef I've ever met and had a beer with - had a scale. Start there and your baking can ONLY get better!
@@BlackTieKitchen LOL.. I must say that was a very clever way to avoid My small wish.. I guess you have someone very special in your life that is why you just ignored My wish to give a kiss on your hand. well, she's so lucky. God bless you and her. Have a great weekend. warm regards to her too..
Holy shit this is amazing. Thank you so much!
👍 thanks for watching!
I tried and failed at making omurice. But this creme fraiche recipe might give me an edge.
Super easy to make and its dope. It should give some creaminess to the eggs
how did yours come out so dam solid, everyone else is kinda sour cream consistency
You can let it sit for longer. Could also be the cream you used - Ive seen heavy cream vary wildly when making other recipes
Get some.
great video! thx for the clear recipe 🫶
Thanks!
you say it wont break so is this a perfect substitute to use instead of 10% or heavy cream when i make my cream of mushroom sauce with white wine? because the wine usually breaks up my cream sauce into undesirable granules ,my dad used to make it without this happening but i don't recall how he did it without the acidity of the wine curdling the cream unless maybe he used some stock along with the wine or maybe he used craim fresh or a 35% cream?
Creme fraîche will work perfect for that!
@@BlackTieKitchen thanks i look forward to making it successfully i hope
Lol, tamales aren’t boiled their steamed!!! Love to narrative voice tho. Pretty soothing!
Thanks. We've always boiled them - might be a difference between regions!
I used rennet instead of buttermilk and it came out sweeter.
Nice!
Hi, how are you doing!!
Question: would this work with regular cream from the supermarket and homemade yogurt? Would the bacteria in the yogurt work as well? We don't have cultured buttermilk, (or any kind of buttermilk), in Argentina.
Anyway, that's all.
Thank you for the videos!!
Cheers from Argentina!
If it's homemade yogurt, it MIGHT work. I cant remember what buttermilk is called in spanish - but it's a byproduct of making butter. It'd be really odd that it doesnt exist considering how much beef is commonly eaten down there!
@@BlackTieKitchen It's called "suero de mantequilla", I just looked it up.
Thank you very much for your answer!!
Sometimes I forget to google things 🤦♂️😅
@@BlackTieKitchen Hi, sir!
It worked!! It has certainly thickened up although the taste isn't as tangy as commongly descripted, but the texture has indeed changed.
Thank you!!
Awesome! The tang might depend on the bacteria that's present. Hmm 🤔
The recipes rock, but the voice over brings the house down! Stay classy.
Thanks!
I liked it! Super funny!
How do you keep it, and for how long? Since you sanitized the jars, can you just keep it in the jars in the refrigerator past that second 24hr mark?
Sure. Dont see why not. It will last quite a bit - its essentially spoiled already 😂
Now I need to know what to do with the whey I get from making yogurt. Please😊
You can use it for quite a few things! Its used for hair as a conditioner, but in the kitchen, it can be used as broth, can use it for shakes/smoothies, as a substitute for water/milk, and if you eat carbs - to cook pasta and nake bread!
Do use pasteurized or non-pasteurized heavy cream?
Unless you know a farmer, it's incredibly difficult to (legally) get non-pasteurized cream here in the U.S., so un-pasteurized it is!
BlackTieKitchen thank you for the quick reply! Fortunately, here in Portland, Oregon there are two farms that don’t ultra-pasteurize, which from what I’ve seen on TH-cam ultra-pasteurized won’t work. The cartons aren’t labeled as ultra-pasteurized or even pasteurized, so based on what you’ve said, I’ll assume that at a minimum they’re pasteurized. EDIT: a quick check confirms the two local brands are NOT ultra-pasteurized so it appears I’m good for gnome making! Thanks again!
Nice! Yeah, the legalities and differences there gets into crazy details with the FDA
THE VOICE 😻 hahaha
😆 thanks
I almost feel like I was watching Bingeing With Babish.
Nah, he's skinny lol
Voice over humour💖
😄
What does it taste like? I want to know if i made this correctly 😅
Its similar to sour cream but has a nuttier taste. It's really good stuff to eat with chips!
How long will this last in the fridge?
I would say ~2 weeks or so, but ive had some in the fridge for months (it's already 'spoiled'). However, Im not a food scientist or a food safety person, so take my advice with a grain of salt!
“he puts the jars in the basket”
🤷♂️
Can I use yogurt as starter?
Potentially! You would need to make sure it's unsweetened and unflavored
0:50 - 0:54 I can hear this man's throat gurgle
Man...... that voice...
😉
Assistindo do Brasil 🇧🇷 Amazônia
=)
How long do these last (best before)
They last quite a while in the fridge. I had one that was still good after a month. It's essentially cultured already, so it cant really go bad per say - might just grow some mold (thats whats happened to me). But- Im not a food scientist, so take what I say with precaution lol
Thanks for this great video.
Do you know if this can be made from heavy cream separated from raw goat milk?
Thanks!
Not sure 🤔
@@BlackTieKitchen I’m going to have to try it out!
For how long we could keep it in the fridge?
Quite a while. However, it usually doesn't last long lol
Ohhhh mother fuck yes.
Rofl listen Sharon...
Hhahahahahahaha.......
#cremefraiche
😂😂
Fuck yeaaaa
Well, this is easy enough...
Yup!
Or you could use the mason jar lids, and leave them loose enough for the gasses to escape.
Sure, but you also dont want dust or potential bugs to get in there either
@@BlackTieKitchen the mason jar lid backed of an eighth turn is far superior to f coffee filter. I grow yeast for beer brewing using this method. It has never failed. Looking forward to making your recipe. Great video.
What home brews you got going? Ales? Stouts? IPAs?
But what happened to the first jar; the one that had just a tad too much??
I ate it lol
The boiling seems like an unnecessary step to me. Yours is the only vid I've seen that does it. I've never done it. Never had a problem.
🤷♂️
DUDE.
I loved this & I encourage you to take care of your fingernails. Much love your way...
Thanks
not as thick as ive seen it done, perhaps you need to add 3 tbs of the buttermilk instead of 1
It gets thicker over time
@@BlackTieKitchen good to know thank you
Use abit of lemon speed up the cheat ways thanks me later
Just be yourself
0:52 *throat sounds*
🤷♂️
Try it in scrambled egg, ti stop the cooking. Gordon ramsay docet
Would be good!
Yikes, they look like the KKK!😂
Walmart brand? 😖😖😖😖 nooooooooo!😫
What's wrong with that? Im not wealthy - cant afford the super nice stuff
Good video, very informative but drop the fake British accent. Doesn't work.
🤷♂️
The fake British accent is unbearable
it's part of the comedy :/
oh fuck yeah…
Oh yeah...Mmmmmmmmmmmm.... NNGHHHHHH