Homemade Creme Fraiche & Butter

Homemade Butter

I saw the Food Wishes Blog post  on homemade creme fraiche Homemade Creme Fraiche floating around the internet a few months ago.  I finally got around to trying it out and this stuff tastes wonderful! The final product is a rich, complex, creamy flavor–almost like super-thick sour cream with a buttery aftertaste. I have not tested it out, but according to the Food Wishes article, the creme fraiche does not curdle or separate when heated in a recipe, like sour cream would. Creme fraiche can be used like sour cream & is a gourmet addition to any recipe!

While I was making two batches of creme fraiche, I made the decision to use one jar to make homemade butter. That has been on my list of recipes to try out for a long time! Both projects are easy but the butter can get a little messy–as you end up separating liquid from solid for the finished product. I had less buttermilk to drain off of my butter than I would have if I had made the butter out of cream. I am anxious to try making butter out of cream, but since I had the creme fraiche already made, I gave that a try.

Creme Fraiche

Ingredients:

  • 2 cups pasteurized creamCreme Fraiche
  • 3 Tbsp cultured buttermilk (I used low-fat)
  • 1 coffee filter
  • 1 rubber band

How To:

*I heated my cream on the stove top over low heat for 5-10 minutes before beginning. I only warmed it, I did not let it boil*

  1. Add the ingredients to a CLEAN (quart sized) jar
  2. Cover the top of the jar with a coffee filter & secure in place with a rubber band
  3. Leave the jar out on your counter top for 24 hours (you can place in the oven if your kitchen is below 70 degrees F)
  4. Stir the contents of the jar, place a lid on the jar, and let sit in the fridge for another 24 hours
  5. Stir again & transfer to a clean container. *Lasts about 1-2 weeks in the fridge
  6. Refrigerate

Butter

*I used 2 cups of creme fraicheHomemade Butter

  1. Place the creme fraiche in a food processor & secure your lid well
  2. Process for 3 minutes–you will notice a visible thickening of the creme fraiche and you can hear your food processor start to work harder at the end
  3. Carefully drain off any liquid *I placed my butter in a fine mesh strainer over a bowl. I did not have a lot of liquid
  4. Gently rinse the butter with ice cold water & strain off any liquid. *I used cheese cloth to push out any excess liquid & I moved the butter around the inside of my strainer with a spatula
  5. Rinse several times until the water removed is clear
  6. Add in any additional flavoring or salt
  7. Place in a covered container & refrigerate

*The butter can be frozen

The butter is soft but it is creamy & delicious.  It has a light yellow color & has a whipped texture. I added a tiny bit of salt (so it can be used for sweet or savory dishes) but I think this would be fantastic with some garlic mixed in!

Creme fraiche and butter turned out to be easy & delicious! Next time I might even make the butter by hand by shaking some cream in a cold mason jar.

 

 

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