I dont have creme fresh will cour cream work?...

Question

i don't have time for a replacement recipe

so will it work?

Answer 1

yep...rachel ray and paula deen say so...lol

Answer 2

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.

To drain it...put it in a coffee filter in a collander and put it over a bowl for a couple hours in the fridge.  You will be surprised at how much liquid is in there.

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.

You can make your own..

It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk.  This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours.  It is ready when it is thick, with the consistency of thick cream.  If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot.  And don't worry about the cream going bad.  Regan Daly in her book 'In the Sweet Kitchen' tells us that "the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria".  Once the crème fraîche has thickened sufficiently, cover and place in the refrigerator.  It will continue to thicken and take on a more tangy flavor as it ages.  Crème fraîche will keep in the refrigerator for about 7-10 days.  It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings.  It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The crème fraîche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 days.

Recipe:

1 cup (240 ml) heavy whipping cream

1 tablespoon buttermilk

Note:  If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Answer 3

yes sour cream will work