Make Your Own Creme Fraiche
Creme fraiche (French: crème fraîche=fresh cream) is a type of thickened cream with a slightly less tangy taste than sour cream, and it is also usually not quite as thick as sour cream. It is high in fat, and thus, also high in calories. You can use it as a substitute for sour cream or yogurt, and it is a common dip or topping for fresh fruit, but it can also be used in cream soups or as a garnish for soups. It is generally pretty expensive in American supermarkets and not all supermarkets even sell it. It's so easy to make, you won't have to go looking for it.
8 ounces of heavy cream
2 tablespoons + 1 teaspoon cultured buttermilk
In a well cleaned glass bowl, mix the two ingredients, then cover with a clean towel or even heavy duty paper towels. Let the mixture sit out in a warm, but not hot place, like your kitchen counter, for a minimum of 12 hours, but a full day is better. The mixture should have thickened considerably, so stir, cover and refrigerate for another day before using. The creme fraiche should keep well in your refrigerator for 10 to 14 days.
Creme Fraiche is generally unremarkable in appearance, usually white, but at times, especially if, after you refrigerate it, you continue to let it sit, it may have a slight "yellowish" tint.
WORD HISTORY:
Garner-This word, distantly related through Indo European to "corn" and to "kernel," and more closely related to Latin derived "grain" (borrowed by English) goes back to the Indo European root "ger," which had the notion, "wear down;" thus also, "to mature, to grow older," which produced "gerhanom," which meant "grain" ("matured part of a plant"). This gave Latin "granum" (grain) and then "granarium" ("place for storing grain, granary"). This passed to Old French as "grenier" (granary), which somewhat later became "gernier" (the "r" and "vowel" changed places). English borrowed the word from French circa 1190, initially as "gerner" ("granary," but also, "a supply of grain"). The verb form developed from the noun, circa 1600, to mean "to store grain," but later broadened to mean, "to accumulate, to gather in;" thus the more modern usage as in, "The Olympians want to garner some medals."
8 ounces of heavy cream
2 tablespoons + 1 teaspoon cultured buttermilk
In a well cleaned glass bowl, mix the two ingredients, then cover with a clean towel or even heavy duty paper towels. Let the mixture sit out in a warm, but not hot place, like your kitchen counter, for a minimum of 12 hours, but a full day is better. The mixture should have thickened considerably, so stir, cover and refrigerate for another day before using. The creme fraiche should keep well in your refrigerator for 10 to 14 days.
Creme Fraiche is generally unremarkable in appearance, usually white, but at times, especially if, after you refrigerate it, you continue to let it sit, it may have a slight "yellowish" tint.
Garner-This word, distantly related through Indo European to "corn" and to "kernel," and more closely related to Latin derived "grain" (borrowed by English) goes back to the Indo European root "ger," which had the notion, "wear down;" thus also, "to mature, to grow older," which produced "gerhanom," which meant "grain" ("matured part of a plant"). This gave Latin "granum" (grain) and then "granarium" ("place for storing grain, granary"). This passed to Old French as "grenier" (granary), which somewhat later became "gernier" (the "r" and "vowel" changed places). English borrowed the word from French circa 1190, initially as "gerner" ("granary," but also, "a supply of grain"). The verb form developed from the noun, circa 1600, to mean "to store grain," but later broadened to mean, "to accumulate, to gather in;" thus the more modern usage as in, "The Olympians want to garner some medals."
Labels: creme fraiche, English, etymology, recipes
posted by Randy at 9:18 PM
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