Creme Fraiche

Anyone know a substitute for it?

Re: Creme Fraiche

If you can't get the real thing (which is ALWAYS better) you can do a mixture of buttermilk and whipping cream. 1 cup cream and 3-4 tablespoons buttermilk. Mix and keep overnight.

Re: Creme Fraiche

Sadly I don't have over night. Can I use sour cream instead? I have read that you can.

Re: Creme Fraiche

Its the same as Sour Cream, only with a higher fat content. Here in the UK they sell only tiny containers of Sour Cream, but HUGE containers of Creme Fraiche, so I use the Creme Fraiche instea.

Re: Creme Fraiche

Rachee is right...(as usual!) it is really similar in taste to sour cream - but the consistancy is a little different and it is way richer and not as tangy. If you can't get the real thing - use the sour cream (full fat)- but watch the consistancy with whatever you are making. The sour cream can't be whipped or cooked for panna cotta. Is there a reason you aren't using creme fraiche? It's pretty easy to get in most gourmet stores and I believe Whole Foods carries it also.

ETA: What are you making?

Message edited 3/15/2008 7:46:23 AM.

Re: Creme Fraiche

Re: Creme Fraiche

I am making a smoked salmon roulade. It should have creme fraiche and cream cheese as a filling with herbs and lemon peel. I have already just used sour cream and the consistency is good. I don't like smoked salmon so I will see how the guests like it at my MIL's surprise party.

I have looked everywhere. For some reason in Australia it is hard to find. I have been to every gourmet shop in the area. It is so frustrating getting products in Australia b/c of the strict quarantine laws and it being so far away from EVERYTHING.

Thank you for all your help!

Re: Creme Fraiche

Re: Creme Fraiche

i also found this:

>>Question: I have a lot of recipes that ask for creme fraiche. I have looked for it in the stores in my area and have not found it. Is there a substitute that I can use? How is creme fraiche made? -- June T., East Wanatchee, Wash.

>>Answer: Creme fraiche is cream that is allowed to age until thickens and develops a nutty, slightly tangy flavor. In France, unpasteurized cream is used and the bacteria present lets this thickening process happen naturally. Here in the United States, laws require cream to be pasteurized, so the bacteria must be added back, usually in the form or buttermilk or sour cream. If your recipes called for creme fraiche that is not going to be cooked, you can easily substitute sour cream or even plain yogurt, though you may want to drain it first to remove some of the excess liquid.

If your recipe does cook the creme fraiche, then you need to be more careful. Creme fraiche can be simmered or boiled, but sour cream or yogurt will curdle. In these cases, you can easily make your own creme fraiche. Combine 1 cup whipping cream and 1 tablespoon low-fat (not non-fat) buttermilk in a glass or ceramic bowl or measuring cup, microwave for a few seconds to warm slightly (to about 85 degrees). Cover with plastic wrap and let sit at room temperature until thickened, up to 24 hours. Stir and use immediately or refrigerate for up to a week.

Source

Re: Creme Fraiche

Thanks! My recipe isn't cooked, so I have used sour cream. I think (hope) it will taste fine for my guests.

Re: Creme Fraiche