Making Your Own Creme Fraiche

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Creme Fraiche

Making your own Creme Fraiche at home is so easy you will never think about buying the store bought one again.  Creme fraiche has been made for decades, originating in France and has great benefits for your health.  Full of probiotics it is gut friendly and tastes heavenly.

It meets all the requirements of getting enough saturated fats in your diet and you can use it in place of yoghurt or sour cream in just about any recipe.  There are several methods to make creme fraiche, such as adding buttermilk, or using a store bought creme fraiche as a starter but I tend to use the method that uses the BED Culture Starter.

Here’s what Body Ecology has to say about their culture starter;

Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion. They are ideal for appetite and weight control, very alkaline and cleansing to the blood.

  • Ideal for appetite and weight control
  • Ideal for pregnant women
  • Ideal for children with Autism and ADD
  • Curbs cravings for bread, sweets and dairy

You can buy the BED Culture Starter here

Making Your Own Creme Fraiche
 
Prep time
Cook time
Total time
 
This delicious creamy condiment will have you eating it by the spoonful.
Author:
Recipe type: Condiment
Serves: 600 mls
Ingredients
  • 600 mls pure cream (not thickened)
  • 1 satchet BED Culture Starter
  • 1 glass jar and lid
Instructions
  1. Bring cream to room temperature.
  2. Pour cream into glass jar and add culture starter
  3. Stir and place lid on top. Leave the lid loose.
  4. Leave cream to culture in a warm place for 24 hours.
  5. Stir cream. It should be thickened all the way through.
  6. Screw lid in place and store in refrigerator. Serve chilled.
  7. Enjoy!
  8. Reserve at least ¼ cup of the 1st batch to add to the next 600 mls of cream.
  9. By following the steps in the recipe you should be able to get 6 more batches from that culture starter.

 

Have you made creme fraiche before and how do you use it?