Re: Creme fraiche

[Guest guest]

This isn't ideal, but my husband uses the unsweetened rice krispies from whole foods as the "bread crumbs" for the crispy chicken. He dips the chicken pieces in egg, then rolls it in the crumbs and bakes it. Our kids love it.

Dana

In a message dated 3/2/2001 10:55:55 PM Pacific Standard Time, BrenRuble@... writes:

Also, my kids love crispy chicken (chicken rolled in cornflake crumbs). I haven't made it since I started using the book. Tonight I gave it a shot using some crispy almonds mixed with some bread crumbs from some sourdough bread. It was ok, but not as good as the kids remember the cornflake crumbs being. Any suggestions?

[Guest guest]

Dear ,

My buttermilk (clabbered milk) will separate. I just shake it up before I

use it. I have been making clabbered milk for over a year. It seems to

have a better consistency in the warmer months, but in no way has it

hampered its may uses. I use this wherever it calls for buttermilk. I use

it for soaking grains and meat. I works wonderfully!

What do you use the creme fraiche for? Do you use it instead of sour

cream? If you do, can you get raw cream? Do you use piima cream? This is

what I use in soups. I also get raw cream and let it naturally sour. I

originally did this by accident. I had got a quart of raw cream and never

did anything with it. I found it in the back of my refrigerator about 3

weeks later. The first time I did this I actually threw it away! Then I

did it again, but then I realized that if I could sour milk (clabber) why

couldn't I sour cream. I have been doing it ever since!

Hope this helps out a bit.

B

On Sat, 3 Mar 2001 01:54:28 EST BrenRuble@... writes:

> I've been making creme fraiche for about a year now with pasteurized

> cream

> without any problems. I just add a little buttermilk to it and it

> turns out

> great. Well, now with the raw stuff I'm having one failure after

> another.

> I've tried two buttermilks and one commercial creme fraiche as my

> starters.

> One of the buttermilks and the creme fraiche never did set up. The

> other

> buttermilk set up and the cream separated into curds and whey. I

> made one

> batch using fil mjolk as the starter and it worked fine. Any

> thoughts on

> what to do?

>

> Also, have had some milk on the counter now for two days waiting for

> it to

> clabber. I know, patience...

>

> Also, my kids love crispy chicken (chicken rolled in cornflake

> crumbs). I

> haven't made it since I started using the book. Tonight I gave it a

> shot

> using some crispy almonds mixed with some bread crumbs from some

> sourdough

> bread. It was ok, but not as good as the kids remember the

> cornflake crumbs

> being. Any suggestions?

>

>

>

>

[Guest guest]

I've had a jar of milk sitting on the counter since Wednesday waiting for it

to clabber. No change yet. I didn't think to put it in the cupboard where I

put my other cultures. It's more of a constant temperature there, thanks to

the refrigerator beside it.

To make the creme fraiche I just put a tablespoon of buttermilk in with a

pint of cream. I've had no problems with pasteurized cream but now that I'm

trying the raw cream it's separating. Today I transferred it to the

refrigerator after about 12 hours instead of the 24, as soon as I saw bubbles

forming. It's not as thick as normal but it didn't separate. With the last

batch, after it separated and I shook it, it stayed real thin, not thick like

marshmallow cream is. I use the creme fraiche in all kinds of things.

Sometimes I whip it making whipped cream which we eat on our pancakes for

breakfast, I add it to soups or mashed up sweet potatoes which is delicious

with a little maple syrup, I make the ginger ice cream in the book with it,

add it to oatmeal, and use it to make the frosting of german chocolate cake.

Anytime a recipe calls for milk I usually use creme fraiche instead.

It sounds like you can sour cream in the refrigerator as well as on the

counter?

I made sour cream using a culture from new england cheesemaking. It's really

good. Would like to try souring it without the culture. Also, I made

fromage blanc using a culture from them. It's delicious!!! Last night I

made Sally's meat loaf. Since my husband wasn't here for dinner it was too

much for one meal so I used the leftovers and made lasagna with it and the

fromage blanc instead of the ricotta cheese. It was absolutely delicious. I

did the meatloaf in the dutch oven and didn't need to add any extra water

with the lid on. Again, I used creme fraiche in the meatloaf instead of just

plain cream.

Are you souring your cream by just leaving it out on the counter? Are you

putting a lid on it tight as well?

I tried piima once. It turned out fine but just haven't gotten back to

making it as I've been making fil mjolk, viili, creme fraiche and kefir. We

really like the kefir. I've been using a lot more grains per milk ratio so

it turns out really thick and slimy like the viili instead of watery like

milk. It's almost like yogurt but with the slime. As soon as you blend it

the slime disappears. I put an almost frozen banana, some almost frozen

coconut ice cubes, frozen blueberries, vanilla and kefir in the blender and

blend it up. It's delicious. Thick like soft ice cream. You eat it with a

spoon. I found if the bananas, and coconut milk are frozen it gets crystally

instead of creamy. I use the kefir for soaking grains in for pancakes and

waffles. I want to experiment with some bread or pizza dough with it as

kefir has a lot of yeast in it which I think the other milk cultures don't

have. You should be able to get the dough to raise with kefir.

[Guest guest]

> To make the creme fraiche I just put a tablespoon of buttermilk in with a

> pint of cream. I've had no problems with pasteurized cream but now that

I'm

> trying the raw cream it's separating.

My raw cream separates as well. It is not processed at all so the ultra

thick cream will rise to the top just like the cream rises to the top in

milk. I have often skimmed the cream off milk and then skimmed the ultra

thick cream off the top after it sits for a day or so in the fridge if I

need it for a recipe. I do leave it the full 24 hours. the separated lighter

cream or milk on the bottom I just pour out when I start reaching the bottom

of the pint jar. i have used it in recipes.

a

[Guest guest]

> I've had a jar of milk sitting on the counter since Wednesday

waiting for it

> to clabber. No change yet. I didn't think to put it in the

cupboard where I

> put my other cultures. It's more of a constant temperature there,

thanks to

> the refrigerator beside it.

>

> To make the creme fraiche I just put a tablespoon of buttermilk in

with a

> pint of cream. I've had no problems with pasteurized cream but now

that I'm

> trying the raw cream it's separating. Today I transferred it to

the

> refrigerator after about 12 hours instead of the 24, as soon as I

saw bubbles

> forming. It's not as thick as normal but it didn't separate. With

the last

> batch, after it separated and I shook it, it stayed real thin, not

thick like

> marshmallow cream is. I use the creme fraiche in all kinds of

things.

> Sometimes I whip it making whipped cream which we eat on our

pancakes for

> breakfast, I add it to soups or mashed up sweet potatoes which is

delicious

> with a little maple syrup, I make the ginger ice cream in the book

with it,

> add it to oatmeal, and use it to make the frosting of german

chocolate cake.

> Anytime a recipe calls for milk I usually use creme fraiche

instead.

Can I come and eat at your house?

>

> It sounds like you can sour cream in the refrigerator as well as on

the

> counter?

>

> I made sour cream using a culture from new england cheesemaking.

It's really

> good. Would like to try souring it without the culture. Also, I

made

> fromage blanc using a culture from them. It's delicious!!! Last

night I

> made Sally's meat loaf. Since my husband wasn't here for dinner it

was too

> much for one meal so I used the leftovers and made lasagna with it

and the

> fromage blanc instead of the ricotta cheese. It was absolutely

delicious. I

> did the meatloaf in the dutch oven and didn't need to add any extra

water

> with the lid on. Again, I used creme fraiche in the meatloaf

instead of just

> plain cream.

>

> Are you souring your cream by just leaving it out on the counter?

Are you

> putting a lid on it tight as well?

>

> I tried piima once. It turned out fine but just haven't gotten

back to

> making it as I've been making fil mjolk, viili, creme fraiche and

kefir. We

> really like the kefir. I've been using a lot more grains per milk

ratio so

> it turns out really thick and slimy like the viili instead of

watery like

> milk. It's almost like yogurt but with the slime. As soon as you

blend it

> the slime disappears. I put an almost frozen banana, some almost

frozen

> coconut ice cubes, frozen blueberries, vanilla and kefir in the

blender and

> blend it up. It's delicious. Thick like soft ice cream. You eat

it with a

> spoon. I found if the bananas, and coconut milk are frozen it gets

crystally

> instead of creamy. I use the kefir for soaking grains in for

pancakes and

> waffles. I want to experiment with some bread or pizza dough with

it as

> kefir has a lot of yeast in it which I think the other milk

cultures don't

> have. You should be able to get the dough to raise with kefir.

>

>

[Guest guest]

Laurie,

I also found some Creme Friache here, and I tried mixing it with some

pasturized cream (heaving whipping cream). Unfortunately, I got a

pink mold on top. Can you give me more detailed instructions on how

you made yours?

Thanks,

in NC

> Hi all,

> This is my latest effort from the book. Oh my, is it good!

>

> My grocery store carries Alta Dena Creme Fraiche, so I got that and

> some organic pasturized cream (can't wait to get raw cream, but at

> least it wasn't ultrapasturized). I think my cupboard wasn't quite

> warm enough, so I had to leave it for closer to 38 hours, instead

of

> 24. Gosh, it's not at all like the stuff I bought at the store.

> It's more like whipped cream, it will be lovely on berries, and

you'd

> never miss the sugar!

>

> Laurie

[Guest guest]

Hi ,

Sorry it took so long to get back to you. I thought I answered you,

but must have been interrupted.

I just followed the directions in NT. I used organic, pasturized

cream and I cultured this in my cupboard over the refridgerator, so

the temperature was ranging from 70-72 degrees at the time. I don't

know if these things would make a difference.

If I want the cupboard to be warmer, I'm currently just putting a

bowl of hot water in the cupboard, but soon I'm going to do what

suggested, using a porcelain light bulb fixture. His

message is number 1035, and you might want to go take a look at that.

I use a Polder digital thermometer, so I can put the sensor in the

cupboard, and set the readout on the top of the fridge (it's

magnetic) so I can see what the temperature in the cupboard is

without opening the door.

Hope this helps.

Laurie

[Guest guest]

Hi Laurie!

Thanks for the advice. I will try this again. Do you think it

matters if the cream is homogenized?

Thanks,

> Hi ,

> Sorry it took so long to get back to you. I thought I answered

you,

> but must have been interrupted.

>

> I just followed the directions in NT. I used organic, pasturized

> cream and I cultured this in my cupboard over the refridgerator, so

> the temperature was ranging from 70-72 degrees at the time. I

don't

> know if these things would make a difference.

>

> If I want the cupboard to be warmer, I'm currently just putting a

> bowl of hot water in the cupboard, but soon I'm going to do what

> suggested, using a porcelain light bulb fixture. His

> message is number 1035, and you might want to go take a look at

that.

>

> I use a Polder digital thermometer, so I can put the sensor in the

> cupboard, and set the readout on the top of the fridge (it's

> magnetic) so I can see what the temperature in the cupboard is

> without opening the door.

>

> Hope this helps.

>

> Laurie

[Guest guest]

Hi ,

I don't know if it matters if the cream is homogenized. I'm not

able to get unadulterated cream at this point. It's organic, but

pasturized and who knows what else (Horizon).

Good luck!

Laurie

[Guest guest]

I know there are others who could explain this more succinctly and

accurately than I can, but since no one had come forward, I thought

I'd give it a shot (feel free to correct me, experts, if necessary).

Homogenization is the process by which the fat globules are broken

down into parts sufficiently small to stay suspended uniformly in the

liquid. This is why cream doesn't rise to the top of homogenized

milk. Milk, yogurt, and half-and-half are commonly homogenized these

days. Those brands of whole milk yogurt with the layer of cream on

the top have not been homogenized, only pasteurized.

Cream, since it is almost pure fat, doesn't need to be homogenized

for uniformity.

HTH,

a