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How to Make Crème Fraîche (in One Easy Step!)

16 servings

分量

5 minutes

調理時間

12 hours 5 minutes

総時間

材料

1 pint (16 oz) heavy cream

2 tablespoons (1 oz) cultured buttermilk or yogurt

手順

Combine buttermilk and heavy cream in a non-reactive container.

Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.

Store in the refrigerator for up to 2 weeks.

メモ

Even though some recipes recommend kickstarting the process by heating the cream mixture to take off the refrigerator chill, I found that using cold cream actually worked better. It made for a thicker, creamier result.

WHY IT WORKS

Making crème fraîche at home is an easy and cost-effective alternative to specialty store-bought versions.

The bacterial cultures in buttermilk and yogurt thicken and acidify the cream, while also preventing bad bacteria from taking over.

Adjusting the amount of buttermilk or yogurt and amount of time left at room temperature will determine the consistency of the finished product.

栄養

サービングサイズ

Makes 2 cups

カロリー

102 kcal

脂肪総量

11 g

飽和脂肪

7 g

不飽和脂肪

0 g

トランス脂肪

-

コレステロール

34 mg

ナトリウム

12 mg

炭水化物総量

1 g

食物繊維

0 g

糖質総量

1 g

タンパク質

1 g

16 servings

分量

5 minutes

調理時間

12 hours 5 minutes

総時間
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