Creme Fraiche
What is this mysterious food that has a funny and hard to pronounce name?
Creme fraiche (pronounced creme fresh) is a traditionally fermented cream that is similar to sour cream although not the same. Creme fraiche can be soured anywhere from 12 to 24 hours making it more runny with a mild flavor, or very thick with more of a distinct tartness that is still sweeter than sour cream.
When I was younger I was in love with sourdough bread from the store. I wanted very much to be able to make it myself in order to have an endless supply of this wonderful food, but I was grossed out by the thought of letting bread dough sit on the countertop. I thought for sure that letting the dough sit for a period of time meant the bread was growing mold and it couldn't be good for you. What I didn't know was that when you are making a fermented food you add a culture which promotes the growth of good bacteria. The bad bacteria is out numbered and can’t grow which makes the food a perfectly unspoiled, not moldy in any way, traditional probiotic food. I know cream setting on your countertop sounds a little strange but in the same way as sourdough bread, you add a culture which enhances the good in the cream instead of letting it spoil. Nothing bad can grow…unless of course you leave it out for a few days or a few weeks and it starts to decompose.
Eating fermented food is important because it introduces native and transient strains of bacteria in the body. This is necessary even if you take probiotics because you need many different strains, more than just the 5 or 10 that are on the label of the bottle. Granted, probiotics in supplement form are a convent way to make sure you are getting a daily dose. Each food item produces its own set of bacteria and also traps bacteria from the air (hence the reason many cultured foods are left with a breathable cover instead of air tight lid) in the fermentation process. The probiotic makeup of creme fraiche is what gives it a flavor distinctly different from that of sour cream.
Creme fraishe is my new favorite food because previously I wasn't able to eat any dairy products. Culturing cream allows it to break down becoming more easily digested. The soft sour notes of creme fraiche blend wonderfully with fresh or frozen berries and maybe a hint of honey. This combo tastes similar to ice cream but unlike ice cream I’d let you eat it for breakfast.
Benefits of Creme Fraiche
Besides the delight to your taste buds that creme fraiche offers, raw cream from a grass fed cow can help improve your skin, provide fat soluble vitamins needed for healing acne and scars as well as supporting good hair and nail health. Eating high fat foods from quality sources provides slow burning energy which means you stay full longer with sustained energy. High quality fat also slows down the absorption of carbs which means more balanced blood sugar. In short, this health food is a blend of high quality fat and probiotics that will support the health of your liver, gallbladder, skin, hair, nails, brain, bones, and energy stores. Those reasons alone, without even adding the taste, should give you desire enough to try making this new recipe!
Side note: Traditional high fat foods should not lead to weight gain. Good quality fat is needed for good digestion and immune function which should keep you from gaining excess weight. Foods that spike your blood sugar (excess carbs and sugars) are the primary culprits of weight gain. Enjoy this food without guilt, knowing that it will lead your closer to a healthier you!
Creme fraiche:
1 quart of raw cream (from a grass-fed cow) in glass quart jar
2tsp buttermilk (this is your culture)
I bought buttermilk from the store. Once you have made your first batch you can use a tablespoon of leftover creme fraiche to add to a new quart of cream making your next batch.
Place paper towel or part of a cheese cloth on top of jar and screw mason jar ring (not the flat just the ring) on to secure the towel. This allows you to have a secured but still breathable lid.
Leave on countertop in 70-75 degrees for 12 hours. Check consistency and taste, leave for 6-8 more hours or place in fridge whenever it is to your liking. The longer it stays out the thicker it will become (the picture above is a more runny version). When a cultured food is placed in the fridge the cold temperature halts the fermentation process.
Serve with a drizzle of honey, a dash of vanilla and berries or use as sour cream topping on tacos and other dishes.
Have you ever made a cultured food before? Does this sound good enough to try?
Do you want to know more about the drink, called 'Beauty Milk', pictured in the above photo?
