Learn how to make a Creme Fraiche recipe aka Homemade Sour Cream! Visit foodwishes.blog... for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Creme Fraiche recipe!
@@KL-oi2yo Funny, so did I when i first found his channel but now I don't even notice it. I guess I got used to it and I actually love his sense of humor which I now think pairs well with his cadence.
I'm a relatively new Food Wisher (I started watching in 2018) and I absolutely appreciate how John has kept the same integrity and style throughout his journey while producing these videos! You sound like an amazing chef and even more of an amazing person. Thanks for the content! It's a perfect channel to visit for not only an educational experience but for a light hearted presentation that really captures the beauty of what's presented. Again, thanks! Watching intently - Ben.
I tried this 2 days ago exactly how you've instructed. Worked perfectly, tastes INCREDIBLE.!! I had no idea what i was missing till I tried it. Thank you so much Chef John.!!!
Chef! Chef! It's 1/9/14 I watched this video two days ago. I DID IT! I made Creme Fraiche. It tastes fabulous. My husband and grandkids think I'm brilliant. Woo hoo!!! Thanks.
I just made this using the ultra pasteurized cream and it came out fantastic!. What I did which worked great is use a seed starter mat or they also called them lizard mats. It keeps a constant 72°. I put it in a dark cardboard box on the mat for 24 hours, then the refrigerator for 24 hours and it is perfection in texture and flavor. What a great recipe and so easy. Thank you!
I just maid it with kefir (didn't have buttermilk on hand) and it came up exactly as in your video. I can taste milk fat, it's little nutty and vanila-ish. It's very solid, definitely not a sour cream. Can't wait to try it in Beef Stroganoff. Thank you for this video!
@@ambagajewicz, Jim Mascaro, milk+vinegar may be able to replace buttermilk in some recipes, but it wouldn't work here because there are no live cultures present in that mixture.
I add 1 pkg of mesophilic culture (used in buttermilk, feta, cheddar, etc) to a quart of whole milk, and let it sit overnight on counter. Generally use about 1/2 cup at a time for whatever, then just add more milk to jar. Or up you can just start with purchased buttermilk, as Chef John does here. Or go onto cheesemaking.com and look in their cultures section for a fancier, probably more sterile version.
I am always amazed with your recipes that I actually make and turn out really good! Also, you have a great way of explaining things with good humor! You definitely know your audience!
I've been making this recipe since I first saw on food wishes YEEEEARS ago and almost always have some on hand in the fridge cause it always comes in handy in SOOOO many ways. Thanks CJ, U DA MAN!!!
This is one of the easiest and best things in the world! This morning I’m making pancakes with sautéed peaches and a whipped creme fraiche topping and it is AMAZING! Thank you once again, Chef John!!
I've tried it and it is heavenly! It's thick like butter/mascarpone, but with a nice tang. Awesome spread on bread and topped with cherry jam! I love it! Thank you:))
This is an excellent kitchen trick. I try to have some on hand in the fridge all the time and sneak it into everything that calls for sour creme, and then some. I've added it to mashed potatoes, pancake batter, quick breads, stews, and used it as a condiment for baked potatoes and tacos. I think the recipe works best with pasteurized (rather than ultra pasteurized) cream. Thank you so much for the recipe.
I caught your video on Scottish oatcakes (which is a morning staple for my family now, thank you for that), and have always adored your recipes, Chef. Thanks for bringing that to this community
I've experimented with this a few years ago (when I made cheese at home) and it was amazing. I've served it with home made scones and jam, what a treat. it's definitely way better than store bought sour cream.
Made it with UHT cream. Worked fine just had to let it go 2 days in warm air rather than 1. Amazing after putting in fridge for 1 day! No comparison between store bought sour cream and home made. Definitely recommend trying it as it is so easy.
I made this and used it in the sour cream coffee cake recipe I have treasured from my grandmother and WOW! This is not only easy but delicious. Thank you Chef John for this and soooo many other wonderful recipes. You never disappoint. My husband loves this and your ever so wonderful cream cheese recipe. YUM.
Wow genius! I watched this only yesterday and I just put it in the fridge. Perfect thick white, creamy, goodness so far. Now, time for application. Thanks a bunch!
I LOVE that you live in San Francisco so I can find the exact same products you use! You make it all seem to easy but I'd...hey, since we live in the same town, can you just send over some of everything you makes? Thanks!
Making this for a soup I’ve made before that calls for crème fraiche but my store didn’t have any. It’s a lemon, chicken and dill soup with couscous (you can replace with orzo as well). Sautéed Carrots, celery, 1 clove garlic and baby Bella mushrooms and you use chicken stock concentrate as the base and crème fraiche to thicken and make creamy. It’s the BEST! ❤
Oh my goodness!!!!! I made this this week and let me say THANK YOU Chef John!!! I wasn't sure if I'd even like it as typically I don't care for the "tang". This stuff is FREAKING DELICIOUS!!!!!!!
An outstanding success. Beautifully thickened after first 24 hours, now in fridge for 2nd 24 hours. My house is cold but I warmed the oven just a tiny bit then turned off for the duration, didn't have to crack the door to get heat from the oven light, and cooked on top, was so beautiful when I took it out and took a teeny taste. Yum. So smooth. The whipping cream was on a special 10 PINTS for $10, so I bought 6. Just tried the one so far. I used a standard, sloped-sided canning jar (for jelly I think) and it wouldn't hold quite 2 cups of cream plus the buttermilk so I poured some back in the carton and went with what I had, used the cream on my bay scallop chowder. Now I plan to make CJ's chicken and dumplings next week, think I'll use some as a garnish on my swiss steak this weekend, I'll find things to use it for. Thanks!
The great thing about creme fraiche is although it is less tangy than sour cream it has a higher fat content so it doesn't curdle when heated in recipes, e.g. Beef Stroganoff.
I made it after seeing this video. It worked as you presented. I did only use 8oz. of HWC and one Tbs of buttermilk. I let the cream and buttermilk come to room temp then placed it on the shelf for 24 hrs in our warmest room. It tastes pretty good; my wife was impressed. Thanks for the video.
I made this!! It worked! I had homemade yogurt that had been draining in the fridge for 2 days when I saw this video. I did 3 days of “aging” because I forgot about it. But, it was still WOW! Then because life got in the way, I knew I wouldn’t be able to use it for about a week so I put it in the freezer just to see how it would fare. It fared fine, not grainy as I expected. I made a no-bake cheesecake with it. I am, after all, the bees knees of what I do with my cream cheese! I have to say I am impressed with myself.
This looks awesome I cant wait to try it Chef John. You actually re-inspired me to follow my dreams and go to culinary school. Keep up with the great videos! Can't wait till the next recipe.
Blew my mind! LOL! Excellent! The best American presenter of recipes / techniques by far. Uniquely American wit & humor, clear, concise and entertaining delivery! The recipes are fantastic too... You're program is a Gem! Thank you!
Don’t go changing your style because of the haters. I love “the Voice”. It makes you YOU. I also love the singing at the end. I am a musician and an audio engineer.
I am trying this today, as we hunker down for Hurricane Ian in Florida! I always try to find Crème Fraise in the grocery, and they always point you to very good sour cream! This is Obviously very different, and the fact that you can cook with it, even better!! Thanks Chef John! I’m writing your name on my Ballot in November!!😅❤
If you don't have cultured butter milk, i experimented and i found that 1 cup of heavy cream, and 4 tablespoons of that juice that greek yogurt have on top when i is left in the fridge for a few days, like 3.
Any juice or even just some greek yogurt or regular yogurt will work, as long as it transfers some of the culture. Some actually recommend using yogurt instead of buttermilk. I haven't found out why yet, BUT I am doing an experiment tomorrow to find out the difference.
I'm not used to the term sour creme, but looking at the process, it's very like making 'yogurt'. adding yogurt to fresh milk makes yogurt, i wonder how different it'll be with heavy creme! anyone know the difference btw two?
OMG, I love this and am making it as soon as I can get some heavy cream! My grocer NEVER has creme fraiche and, like you, I love it for all kinds of things!! Thankyouthankyou!!!!
We made this and it is absolutely delicious. I don't want to ever buy sour cream again. I guess we are slow on getting around to some of your older videos since I see these comments are from quite a few years ago. But we are going through them one by one. Regarding the comments on your cadence... WE LOVE IT! That's what makes these videos so entertaining coupled with your "dad" humor we find ourselves "rewinding" (remember those days?) and watching it again. Thanks so much for GIVING us your knowledge.
DAMN YOU CHEF JOHN!!! I made this. I tasted it, and my knees buckled. I heard angels singing. Universes collided. I am now spoiled forever for ordinary sour cream. I'm having a cremefraiche-gasm right now just remembering it.
Right?!?! I made his refried beans a few months ago, and it seriously ruined regular canned (or even some restaurant) refried beans for me. I used to eat them all the time, and now I taste it and think, "this is total garbage." Sadly I don't have the energy the recipe requires very often! I need to figure out an easier method or I'm going to be moping around every time we have tacos.
This is so good. I've made it a few times now and found that if you change the amount of Buttermilk the end result can taste quite different. I'm not sure i'll ever buy store bought sour cream again. I put some cocoa powder and chocolate syrup into some of this. Froze it for a bit and it came out as a fantastic treat.
I started some of this last night using reconstituted cultured buttermilk blend with the cream, not knowing if it would work...but it thickened! I had a crock pot going with a roast and put the jar near it on the counter. I'm going to refrigerate it tomorrow because it's not quite as thick as yours yet! Can't wait to see how it turns out!
This was absolutely delicious. I live in Japan and buttermilk doesn’t exist, so I added 2 Tbls of my homemade Greek yogurt to 200ml of high-fat cream and put it in my yogurt making machine for 24 hours and it came out beautifully. As Chef John suggested, I made his beef stroganoff recipe using the creme fraiche and it turned out fantastic! Chef John’s recipes are awesome!
According to the internet, anywhere from 5 days to 12 weeks. Internet cooking blogs say 4 to 5 days, dairy producers say 8 to 12 weeks. Personal experience says anywhere in that range, depending on prep. If you sterilize all of your tools (container, spoons) before you let the cream touch it, it lasts longer. But it is still good until mold starts to grow on it. Once you see mold, trash it. If it lasts long enough to get moldy, that is.
Where was this all my life ..in the States!?!?!! Absolutely fantastic! So hard to find in stores and pricey. This was quite easy and delicious on a dime!!
Beef stroganoff is my signature dish that everyone asks for ( I really need to change it up), but have always used my homemade sour cream. You better believe I’m going to try Chef John’s recipe. Who’d a thunk of homemade creme fraiche? TY Chef John, I aspire to ‘chef’ as gorgeously as you, even a little.
Hi Chef John. Greetings from India. I tried this and it turned out pretty well. I've been following your recipes for a long time now and I have tried out a few of them . All of them have turned out great. Thanks a lot ,, keep posting.
Hello, hello Chef John! What a very nice Crème Fraiche! I really hope to make it soon, but I have a little question about the cultured buttermilk... A part from making Crème Fraiche, in which other recipes can I use that ingredient? Thx for your attention.
Super vidéo. Mais permettez-moi de parler de quelque chose d'important, je vois que beaucoup de jeunes et moins jeunes font des erreurs que je pense qu'ils ne devraient pas faire. Je crois que tout le monde, jeune ou vieux, devrait avoir un plan d'investissement qui fera passer son rendement financier de trois chiffres à six chiffres. L'investissement peut être votre plan de retraite ou votre plan futur, selon ce que vous voulez, mais le plus important est que vous ayez un investissement qui soit rentable.
@@cecilia4707 Investir dans le marché des crypto-monnaies forex vous avez besoin d'un professionnel pour vous guider pour éviter les pertes car les signaux ne sont pas vraiment faciles à lire c'est pourquoi vous devez investir avec un expert pour faire un meilleur profit
@@martinezmartinz Mme Ann Mylander Coffey est la meilleure experte que je puisse recommander, j'ai fait de bons profits en investissant avec elle et en parlant d'elle
for those of you who don't have all of the ingredients available in your country (like me, living in Korea), here's a really simple recipe that tastes just as good: 1. 500 ml of heavy cream 2. 2 cans? plastic cups? of plain yogurt 3. splash of lemon juice add all of them together and follow the rest of the steps in the vid. amazing stuff
I made creme fraiche over the weekend. Simple. Nearly foolproof. A day on the counter. Two days in the icebox. The texture is wonderful. I can't describe the flavor, but it is delicious.
There have been a few questions regarding the use of ultra-pasteurized heavy cream when making creme fraiche. If this is the only product available (and in most medium to small markets you may have only 1 or 2 choices), it will take a while longer for the fermentation to take place if you use a buttermilk with active cultures! An ultra-pasteurized buttermilk will have no effect on an ultra-pasteurized heavy cream. Your ace in the hole would be to add 1 tablespoon plain yogurt (not fat free or low fat) with active cultures to the cream/buttermilk mixture. Just remember: if the carton says 'Ultra Pasteurized' you're getting an overly processed product with no live bacterial cultures. If the yogurt with active cultures is not available, you're just going to have to make do with the sour cream in your dairy case. :-(
I saw on another channel is it this is not true of all buttermilk. He said that the cultures are added after pasteurization, meaning that the buttermilk did have live cultures. That would be the only way this would work.
i made it! it worked! i actually used one little carton of UHT whipping cream and a tablespoon of cultured yogurt, i left it out about 20 hours in total (most of the day plus overnight) but it was fine!
Oooooooh. Great idea. Anyone know if you can just keep adding cream to your "starter" fraiche? If so, when do you add more cream and how long/what temp does it need to sit to fully fraiche-ify???
We added cream to it and left it out again overnight before returning it to the fridge. If you don't leave it out overnight, it won't ferment or thicken up the way it should. Kept a jar of creme fraiche going for a couple months using that method.
I was in the grocery store yesterday and I picked up a container of Creme fresh. The 8 oz container was 8.99. I thought, I’ll just make it. This is a good recipe. Thanks Food Wishes.
I come from(Singapore) where cultured buttermilk is almost(I am not aware of its availability) impossible to find, can i use plain yoghurt instead? Which contains its own cultures.
+Calvin Ng As long as it's live culture yoghurt you'll end up with a similar result. Different cultures will have different yet comparable results. It's basically a bunch of bacteria eating away parts of the cream and excreting different substances. It sounds really gross but tastes so daaaamn good...
+David Ung, Yes I did try it out and it worked well, consistency and taste was similar if not the same as what you would expect from Creme Fraiche. Disclaimer, don't leave it too long in the fridge for storage as it will get rather liquid like yoghurt, use it asap.
Food Wishes, I am trying your recipe for the first time and can't wait to taste it. Been making sour cream for a few years now but this will the first time for me. Thank you sir
Carter Wilson It doesn’t have the same shelf life as commercial, at least in my experience. I start to see mold after 4 or 5 days. I don’t know why, but it is so delicious that I now use what I need and eat the rest like yogurt with maple syrup mixed in. I know, I know, but I don’t make it that often and I don’t make a ton at one time. Store bought is ok. Homemade is fabulous!
As simple as this is to make I'm finding it incredibly frustrating to do. It just won't come together. I'm getting a soupy consistency after 24 hours of waiting. Using 1% cultured buttermilk and ultra pasteurized cream. I've kept it in oven with a light on, so I doubt the temperature is an issue. Maybe it's the ultra pasteurized cream? aaarrrghhh...I'm so disappointed. Was gonna make Chef John's beef stroganoff with this. Now I'm debating if I should just use it as is or switch to sour cream.
and what is the deal with " ultra pasteurized" cream anyways? Was there a problem with plain old pasteurized? I couldn't find whole buttermilk either. Stores in my area only carry fat free and 1% buttermilk. We do however have about 500 different varieties of coffee creamer. Sign of the times I guess.
I used exactly what you used and it came out great. Perhaps your area is much cooler than mine. Ah...I also see you posted a month ago. If it's still cold there, I'm sure heating the cream, as chef John stated, before adding the buttermilk will help the process.
It's possible that the temperature was a little cool where you stored the creme fraiche. I made mine today (after 34 hours of it sitting out) and it has finally gotten thick. If the area you are letting it sit is under 70-75 degrees, then it will take longer to thicken (as my case, my kitchen was 65 degrees because it is the end of winter time here).I also experimented by putting the jars of creme fraiche in a warm water bath that was 75 degrees and keep refilling it when the temperature dropped too much.
It may be the brand of buttermilk you were using doesn’t have the correct or enough active culture in it. Try switching buttermilk brands and give it another try.
It’s the temp. I made this in my instant pot on the yogurt setting in the mason jar, so far it’s been 10 hours and it’s already set up. I used ultra-pasteurized heavy whipping cream.
I made the home maid sour cream yesterday for the first time, darn straight it works. Now it is in the frig to complete the process. Thanks for recipe. One of my really favorite recipes for sour cream is- sour cream and molasses on any kind of lettuce. It is up to you how much to make and I use a bit more molasses than cream.
Creme fraiche is not as sour, has a higher fat content, and a lower viscosity than American-style sour cream. But the process for making them is nearly identical, unless commercially produced since commercial sour cream may have extras like gelatin, preservatives, and so forth. So they are not identical, but very similar.
I think the main reason people view them so differently is because you can cook with creme fraiche but not sour cream as the latter will just break down.
I could only find ultra-pasteurized heavy cream at all the stores i looked, so i tried using it with plain cultured yogart. i put 1 qt of heavy cream in and 1/2 qt of yogart, mixed it up, left it out for 5 days, and Viola! it was nice thick rich cheesie mixture, not soured after being out for 5 days!! my wife wouldn't taste it, she was afraid of getting sick, oh well, too bad, and i put it in the frig to cool down and thicken up! its real rich and thick, and i bet it will make great ice cream!
