Easiest Way How To Make Creme Fraiche

[@rustyshackleford81]

Why not put the buttermilk in first so it mixes with your heavy cream as you pour it up to the brim?

[@lanceyoxtheimer866]

Thank you!!! That drove me crazy

[@triplexlegends5845]

More didatic

[@ardentdfender4116]

Made this yesterday. Checked it today, it's nice and thickened and really a nice creamy flavor. Much better than Sour Cream with a lot less tang but creamy. I'm gonna enjoy this. And i no longer have to try and buy it, just make my own. Thanks.

[@chefsease]

Ardent Dfender Awesome to hear and thanks for the feed back!

[@triplexlegends5845]

But the taste of this creme fraiche is sour cream?

[@jb9218]

Oh my word, I thought this would be soooo hard because it is such a fancy thing! Thanks for sharing!

[@lwblack64]

If you want an even thicker creme fraiche then put it inside the fridge after its made with the coffee filter still attached. Refrigeration dries out the moisture of foods when left uncovered. Just take it out every day and stir it and replace the coffee filter with a dry one because the moisture coming thru the filter will tend to make it too moist to reuse...

[@Tipko]

3 years in delay but thanks for the tip!

[@ripley275]

Don't quote me, but I think you want it on the counter so the live bacteria can do its work, you may stun them by putting in fridge too soon. Also, a good rule is 1 TBS buttermilk for every 1 cup of heavy cream, which is what he did. I had 2 C cream + 2 TBS buttermlk and left it overnight, about 12 hrs, 12-24 hrs is good, and it's soooo thick, so now it's in the fridge for 24 hrs before usage.....as per Marth Stewart, she said it's even better after 4 days in the fridge.......this is so exciting to me, as you get very little in the store for lots of $$$$$$$, plus you know exactly what's in it, which isn't much LOL.

[@dcwatashi]

1qt heavy cream plus 2 oz of buttermilk. Just noticed a lot of people asking that question

[@Cocinemosjuntos]

Great recipe chef. how easy it is to make it. I will make sour cream one of these days. Take care and keep up the good work

[@chefsease]

I really appreciate that! I've actually been eating it as a snack with granola. Really Tastey! Hope your's is also wonderful!

[@thomasdaymond7271]

As someone else may have mentioned, you can also use store bought yogurt. Choose plain yogurt that says "contains live cultures". I used 2 tablespoons of yogurt to 2 cups of cream and it turned out well.

[@zahidiqbal11]

Thankyou. .I was wondering about that myself.

[@babybesos850]

Do u put it in the refrigerator or do you leave it out for 24 hours

[@ripley275]

@@babybesos850 leave it out so not to kill off any bacteria doing its work in there.

[@ripley275]

Thank you for that update, because you can always find a good plain, cultured yogurt, but buttermilk is harder to find, and you often have to buy this whole quart of it, unless you plan on making homemade biscuits or something else with it.

[@triplexlegends5845]

Just mixed heavy whipping cream and buttermilk... amazing!

[@ripley275]

thank you for your recipe! Just made my first batch ever and I'm so excited, especially since a while back I tried to buy some, but was so expensive that I ditched the idea. I think a good rule of thumb is, for every 1 cup heavy cream.....add 1 TBS buttermilk, which is what you did, you had 4 cups plus 2 oz buttermilk, each ounce has 2 TBS, maybe it will be a little easier for some to figure that way. I had it covered on counter for 12 hrs, and this morning I checked it and .....Viola! it's all thick and lovely, now into the fridge for 24 hrs , at the least? delayed gratification...hahaha Blessings to you Chef.

[@Pegsboy1013]

Straightforward and simple. Something so easy to make can taste so good. Extremely versatile!

[@DebraDKT]

Thank You for teaching us how to make this crème fraîche. I encountered my 1st recipe today that calls for crème fraîche & now that I know how it's made, I can proceed with the recipe I found. For all those that missed the ingredients⤵ 1 Quart heavy cream 2oz buttermilk AgainThank You Sincerely; EmpathWarrior

[@chefsease]

So happy you enjoyed it. Thank you for the kind comment

[@twelve-fourty-eight6084]

Same. Bought to make some Kaisersmarrn with sctrawberries soon!!

[@JTMMR]

thanks, cause missed it

[@lalitafaroli]

Thank you so much! It's super easy!!!

[@starlightengram1]

I was reading the history of Beef Stroganov, and there occurred an account of making crème fraîche to mix onto the bow-tie egg noodles for a white sauce. I experimented in my home kitchen with some leftover liquid yogurt and, believe it or not, 12 fl. oz. can of full fat condensed milk. Now, if you want to take crème fraîche to the next level, when you use the full fat cow's milk/heavy cream you ought to reduce the volume by as much of the liquid yogurt and full fat condensed milk that you add so the volume stacks up to normal. Then add the buttermilk. I used a larger jar so the total volume left more space over the total liquids. I left it a day and a half in a warm kitchen with the jar lid set on loosely to let it breath. It was very thick like custard and very smooth texture - almost like soft grease. What a flavor. The second batch went sans yogurt. Likewise very good. Next time I may add warmed/liquified cream cheese.

[@David-burrito]

Hi, I used a coffee filter, once the cream reached the thickness I wanted, there was some green mold on top. I scooped it off, cream tastes just fine, is there something I should do differently? Thanks.

[@mahekmehta8271]

Can I use homemade buttermilk?

[@gregc.6544]

Yummy..!

[@elizabethshaw734]

nope! After it has sat out for 24 hours and then needs to be in the refrigerator for 24 hours and what you get is incredible and smooth as silk! Yours had a bumpy texture like it wasn't quite done right. I'm sure it tastes very delicious but 24 hours in the refrigerator and it changes into Manna From Heaven!

[@cirealreviews1776]

How long can it last in the fridge?

[@ardentdfender4116]

@Joe Luke, I’ve made it on and off many times. The texture and taste will vary based on the ratio mix. But it’s a 100 times better than ever using Sour Cream. I travel often so I never get to use all that I make either. Though I cannot give you an exact how long it lasts in the refrigerator where it’s usable, I try not to use it beyond 3 weeks of having made it fresh. Since I travel often, I know after some time you can see pink bacteria growing in it and it’s been several weeks. I just dump it out, clean container. Re-sanitized the container in steam bath in a bigger pot. , keep it sanitized and make a fresh batch all over. I would also say that’s it’s very important to start with a well sanitized glass container, very important. I believe how long it lasts is affected by that as well. But it’s certainly far cheaper than buying it and just way better than Sour Cream. You can put it on anything you want as well.

[@savagechinchilla7189]

I always find it amusing when someone makes a comment that they feel is more knowledgeable then the person making the video. Like seriously why you even watching a video on how to do if you already know how 🤔

[@roxannadrake7186]

@@savagechinchilla7189 lol ignorance is assuming that knowing how to do something one way is the only way.....

[@klaudialara711]

I have one question, I leave it out 24 hrs but what should be the room temperature? Some houses are extremely hot and some are extremely cold, thank you 🙏

[@penelopecrane4038]

ChefsEase~ Quick question now that I have a quart of incredible Creme Fraiche Do you have any good recipes for using it?

[@AngryAdonyx]

@@nataliadtut When I was in Russia we would use it with smyryelnik, nzidrinit, pryzreynla, and svetpooplik. But not soup. Never heard of this. Sometimes people would put it on their nitsmyaldik to cure a rash caused by love explosion leak.

[@karenbenavente1124]

Wow!! That's so cool Thank you so much 😋

[@teresahoward1735]

What quantity of the heavy cream and buttermilk do you use? I'd like to make perhaps a half pint or no more than 1 pint. Thanks for your advice.

[@chefsease]

Hi Teresa, all of the measurements are at the very end of my videos😀

[@tt0050]

Thank you for this video. could I ask you if in this recipe there is any supersede for buttermilk? In country which I live, you cannot buy buttermilk in supermarkets. I would appreciate your response.

[@chefsease]

Unfortunately I am not aware if you can use something else. I'm really sorry that I couldn't help better.

[@pogiako1733]

You can substitute the buttermilk with plain yoghurt.Hope this helps!!

[@tt0050]

+Pogi Ako Thank you.

[@tenlittlepiggies634]

+tt0050 I would trust live culture yoghurt more than buttermilk, which is often pasteurized and would therefore not culture the cream. However, for the most authentic results, getting a container of creme fraiche will give you the correct cultures. Either would taste wonderful, though!

[@chefsease]

Ten Little Piggies Sounds good to me. Either way, I hope it turned out wonderful for you!

[@mahekmehta8271]

I live in a tropical country, so shall it in the fridge overnight as it may get spoilt by staying out in the heat?

[@NamNamTheClumsyChef]

Nice! For how long can use and keep this in the fridge?

[@jesusfletes5984]

can you whip it up for desserts just like regular creme fraiche?

[@chefsease]

Jesus Fletes you sure can!

[@jesusfletes5984]

ChefsEats.com thank you so much!! I can't wait to try this!

[@chefsease]

Jesus Fletes My pleasure! It actually get very thick esp after you refrigerate it

[@jesusfletes5984]

ChefsEats.com thanks for the heads up! I appreciate it

[@karacae8]

Can I use homemade yoghurt instead of butternilk??

[@chefsease]

Tbh I never tried that. Not sure how it will turn out

[@CheyanneDavis2004]

Can you make it in a microwave too? It can kill harmful germs?

[@chefsease]

I wouldn’t try that

[@tolltol3064]

K so I’ve been doing this crème faraiche for a couple of months using an old Tang glass jar. I can’t find cultured buttermilk anywhere (even when I go to Saskatoon I can’t find it !) I’ve been using 1% regular buttermilk instead it turns out fairly ok but it’s generally not as thick so I started adding more buttermilk which and mix it in as I pour my cream in. So where do you get cultured buttermilk? So far my crème fraiche makes an awesome Boursin cheese! Did I mention most stores in Saskatchewan don’t sell crème fraiche!

[@NanaOseiTutu]

Look up your local creameries and check their products. I live in Virginia and I just checked my favorite creamery’s website, they have live cultured buttermilk and it is sold in some stores!

[@lynnwilhoite6194]

@Toll Tol Try it with plain yogurt with live cultures, that's what I use, as it's less expensive than cultured buttermilk and can be purchased in smaller amounts. Once you successfully create the creme fraiche, you can then use the live cultures from it to continue to make your homemade cream, rather than purchasing more cultures.

[@ardentdfender4116]

@ Toll Tol, I agree with the previous commenter in that you can use a good cultured Yoghurt. It’s the good bacteria in the Buttermilk and Yoghurt that helps to culture the Heavy Cream.

[@Beckaboo1982]

No buttermilk? Just Use 2-3 tbsp of cultured yogurt.

[@lilltedla669]

Thank you ⚘⚘⚘⚘⚘

[@DiscoveryNewsNow]

what's the milk to buttermilk ratio, I'll never need that much so at once

[@dcwatashi]

apparently he list that information at the end of his video. But you probably figured it out by now. One quart of heavy cream plus 2 oz of buttermilk

[@pavelkolp]

100% Whip Cream 0.0625% Butter Milk 0.0625oz x 32oz = 2oz

[@barbra429]

Can it be any type of buttermilk

[@CheyanneDavis2004]

Wait, how come you mix it up with a spoon upsidedown? I only have clotted cream before, but I never had crème fraîche.

[@chefsease]

Because the big side wouldn’t fit tbh!

[@galbeeri8360]

cafetiere Fraiche

[@babybesos850]

Do you leave it out on the counter for 24 hours of you put it in the

[@melsonberlus5736]

Anyone know where I can buy the buttermilk and the heavy whip cream on the video at?

[@hankhill2482]

How long does it last in the fridge ?

[@Lookout4the3rdrail]

What's the best way to store it after it's made and how long does it last ?

[@MrArod]

In the fridge and I should be fine for at least a month maybe month and a half

[@MrArod]

Make sure it’s in a sealed container too 😊

[@brendasheehy3610]

Thank YOU YOU simplified this one Person keeps saying USE---creme F.... I thought it woudl be SO INVOLVED --Thanks. Can you please tell me how much Buttermilk. cannot see it. nor do you say. .... thank YOU again

[@chefsease]

Hello and Happy Thanksgiving. All the recipes are at the end of the videos. This one is at 2:32. Hope this helps

[@ARCSTREAMS]

can this be done with 18% cream and sour cream?

[@chefsease]

I believe so!

[@imanishak6048]

Tq sensei

[@bethbilous4720]

This is great to do, its way too expensive at the grocery.

[@nicksewell6642]

No need to keep it in the fridge for an extra 24 hours?

[@JewishBettorMMA]

2:06 sounds like Randy Marsh 😂😂

[@chefsease]

😆

[@sam04019491]

Why have you got a wobbly floorboard as a plate?

[@jacksonjackson1682]

But how do you store it and for how long?

[@jeremyb251]

It is easy, but it is not cheap.

[@mastorione]

Why do you need it to breathe? The lactic acid bacteria culture are anaerobic; they don't need oxygen. I made some with my instant pot, used a 2-quart mason jar at 91F for 24 hours then fridge for another 24 hours and it came out nice, thick, and creamy.

[@manupman945]

Oooh. Fuck yeah!

[@AirIsTotal]

Whats the ratio? 1:8?

[@johnshake2859]

Does homemade buttermilk work?

[@chefsease]

John Shake I believe so

[@apples4rio]

I'm going to try both side by side and see if there is a difference. the crème fraiche i made was only with the homemade buttermilk

[@WordsPhotos]

Your looks much better and thicker than Martha Stewarts! Good job

[@Astrohhh]

I don't think you understand what just happened in my pants

[@katsam4457]

Measurements?

[@jadenspector5680]

Won't it be rotten

[@dcwatashi]

Jaden spec it only stays out for 24 hours then it goes into the refrigerator

[@jadenspector5680]

ok thank you great recipe

[@chefsease]

It wont be rotten, but fermented perfectly

[@isodoublet]

Technically yes but that's what you want.

[@franceleeparis37]

In most countries, a litre of cream cost twice as much as the amount of creme fresh you made here.. so, just buy it..

[@luisvazquez8740]

9

[@chefsease]

❤️

[@francinecorry633]

Until it curdles?That` not what you want,besides it`s not going to curdle anyway it will ferment from the live culture`s from the buttermilk.

[@iwishiknew7713]

THIS IS NOT CHEAP IN ANY WAY

[@ripley275]

healthy eating isn't cheap, but it's well worth that you feel well, look well, function well without taking tons of pharmaceuticals and being practically married to your doctor.......going to the Dr isn't cheap by any means either. When you take care of your mind body and soul, you spend a lot less on junk food, you won't have to BUY antacids, or Tylenol and Motrin. You feel satisfied with less because it's quality food with nutrients in it. If you eat junk, your body tells you to keep eating because it's looking for the nutrients it needs but will never find in soda pop, chips, pretzels, slurpees, commercial ice creams and most of these made with fat producing High Fructose Corn Syrup, loaded with MSG to make junk food and junk prepared food taste better. All these BAD OILs they put in Mayo, Miracle Whip, 99% of salad drsgs, first ingred is SOYBEAN oil.....really bad for the heart, highly processed, cheap for them, and soy is a GMO here in US, CANOLA oil is a highly processed GMO made from the Rapeseed, damaging to the heart, elevates your Cholesterol- especially the bad one=LDL, Peanut oil is bad, so is Mazola Corn oil, so is Vegetable oil. Avocado, Coconut oil and olive oils are good for you. I know....exhausting!

[@fernandolimon5909]

Shelf life???

[@deninelynch9556]

Can you say food poisoning?

[@irwinlorincz212]

No it's not food poisoning learn to cook