Soup Knowers Needed

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Professor Shark: May 22, 2012

I'm making a recipe for a work thing and it calls for cr�me fraiche to be added.

I started making the cr�me fraiche yesterday afternoon (late), but I'm worried it will not turn out in time. I need to have it completed for tomorrow.

Is there an alternative that I can use?

Edit: I just checked the bottles I started... it is semi thick, ketchup like in consistency

Professor Shark fucked around with this message at 09:03 on Jun 5, 2019

# ? Jun 5, 2019 08:52

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# ? May 2, 2024 10:11

By popular demand: Jul 17, 2007; IT *BZZT* WASP ME--
IT WASP ME ALL *BZZT* ALONG!

A terrific site for these kind of questions posted:

[url=http://www.foodsubs.com/Cultmilk.html]
cr�me fra�che (creme fraiche) Pronunciation: CREM FRESH
Notes: This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces.
It's also used for appetizers and as a dessert topping.
To make your own: Warm one cup heavy cream to about 100�, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating.

Substitutes: crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)

Other than that, I figure that you can thicken a little more the soup with a starch if the cream is too watery and add a bit of sour cream if you need more tartness.

# ? Jun 5, 2019 11:40