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Me
Cultured butter is what I grew up with. It's delicious - I think it's a step above the sweet cream version. The slightly nutty flavours from the crème fraîche make it surprisingly good for baking, too: shortbread made with cultured butter is a bit of a revelation.
Martin
Creme fraiche is easy to make at home from cream and buttermilk. See, for example, http://www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-...
Chris M.
For those making their own crème fraîche, the recipes all seem to say "8 - 12 hours". Maybe with unpasturized ingredients. I can get there with what I can buy in the store, but it takes closer to 36 hours for everything to combine. I nearly threw out the first batch (after more than 12 hours) because it wasn't clear that any progress was actually being made.
Catalina
Loved this! It's wonderful on toast. Slightly more than 3 cups of cream made slightly under one pound of butter. As a resident of Mexico, I used "crema", Mexico's version of crème fraîche. Today I'm making Bittman's no knead bread to better enjoy the butter.
Pierre
A fun project for a once in awhile event, but almost twice the cost of very good butter and will go rancid much faster due to residual butter milk.
LiveToFish
Heat this on medium-low heat for 15-20 minutes or until the liquid turns light golden brown and you have ghee.
Michael
I processed it for far longer than five minutes, and it never really did become one large clump. Tastes great, though.
Lex
OK, so I attempted to make some creme fraiche from 2 cups of organic cream plus 2 Tbsp of plain whole milk kefir. After 24 hours the top set, not the rest. Added 1 Tbsp of 5% Greek yogurt to try to get the cream to thicken.Still no go. Decided to make butter using this recipe. Washed the butter 4 times with ice water, draining off the buttermilk each time. Added sea salt and placed it in a cheesecloth-lined strainer over a bowl in the fridge. In 1 hour I had amazing cultured butter!
Michael
I processed it for far longer than five minutes, and it never really did become one large clump. Tastes great, though.
Pierre
A fun project for a once in awhile event, but almost twice the cost of very good butter and will go rancid much faster due to residual butter milk.
Catalina
The addition of salt prevents rancidity. And keep extra butter in the freezer for long-term storage. Butter keeps in my cool kitchen at room temp for one week. In the summer, I refrigerate it. A 4-oz block of butter is used up in under one week -- not enough time to go rancid.
LiveToFish
Heat this on medium-low heat for 15-20 minutes or until the liquid turns light golden brown and you have ghee.
Chris M.
For those making their own crème fraîche, the recipes all seem to say "8 - 12 hours". Maybe with unpasturized ingredients. I can get there with what I can buy in the store, but it takes closer to 36 hours for everything to combine. I nearly threw out the first batch (after more than 12 hours) because it wasn't clear that any progress was actually being made.
Catalina
Loved this! It's wonderful on toast. Slightly more than 3 cups of cream made slightly under one pound of butter. As a resident of Mexico, I used "crema", Mexico's version of crème fraîche. Today I'm making Bittman's no knead bread to better enjoy the butter.
Chickenfog
I made creme fraiche w/ crema and whipped it but it never turned into butter. :(
Catalina
Chickenfog, sometimes it takes under one minute to form clumps of butter. Sometimes, more than 5 minutes. I think this varies because the acidity of the crema varies. The more acid/sour, the quicker it turns to butter.
Vicki
Unfortunately it is easier for me to buy cultured butter than to buy crime fraiche. But when I can get it I will try this!
Martin
Creme fraiche is easy to make at home from cream and buttermilk. See, for example, http://www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-...
Me
Cultured butter is what I grew up with. It's delicious - I think it's a step above the sweet cream version. The slightly nutty flavours from the crème fraîche make it surprisingly good for baking, too: shortbread made with cultured butter is a bit of a revelation.
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