How to make creme fraiche? (Kako napraviti krem fres?)

For sauces or soups.

Homemade crème fraîche is a mild, creamy fermented milk product that is easy to prepare at home. It is ideal for sauces and soups to which it gives a more distinct and delicate texture and a slightly sour taste.

Tags: buttermilk & sour milk recipes.

Ingredients:

• 180 g heavy whipping cream
• 2 ¼ tsp buttermilk or plain yogurt (full fat)

Needed: canning jar with tight fitting lid

Preparation:

1. Add heavy whipping cream to the jar.

2. Add buttermilk or plain yogurt and stir well.

3. Place the lid tightly on the jar, and leave out at room temperature.

4. After 12 hours, check it. If the cream is not thickened, wait another 12 hours. Check again after 12 hours.

5. When thickened, stir well and refrigerate for at least 4 to 6 hours.

Storage and shelf life 

Homemade creme fraiche should be stored in a tightly sealed container with a lid. A small mason jar is great.

Shelf life 

Two weeks if stored properly.

Usage of cream fraiche:

1. In soups
2. In sauces
3. In baked goods

Don't use:

• Homemade buttermilk or yogurt. This recipe is not the time to use a homemade buttermilk substitute made by combining milk with lemon juice or white vinegar. 
• Whipping cream (which is not suitable for fermentation).

Tips:

• Check after 12 hours. If it's runny (liquid) you need to leave to thicken more. This process could take as long as 36-48 hours to complete depending on the temperature inside your house. 
• Check it every 12 hours.
• You will know it’s done when you open the jar and it is thick and creamy just like sour cream is when you stir it with a spoon.
• When thickened, put in the fridge. The fridge will finish the thickening process. After about 4 to 6 hours it will be ready to use.

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Za soseve ili supe.

Domaci krem fres je blag, kremast fermentisani mlecni proizvod koji se lako priprema kod kuce. Idealan je za soseve i supe kojima daje izrazitiju i neznu teksturu i blago kiselkast ukus.

Oznake: jogurt i kiselo mleko recepti.

Sastojci:

• 180 g slatke pavlake 36% m.m. (za mucenje, sa visokim procentom masti)
• 2 ¼ kasicice obicnog jogurta (punomasnog)

Potrebno: Tegla sa poklopcem koji dobro dihtuje

Priprema:

1. Sipajte slatku pavlaku za mucenje u teglu.

2. Dodajte jogurt i dobro promesajte.

3. Cvrsto zatvorite teglu poklopcem i ostavite je na sobnoj temperaturi.

4. Nakon 12 sati proverite sadrzaj. Ako se pavlaka nije zgusnula, sacekajte jos 12 sati. Ponovo proverite nakon tih 12 sati.

5. Kada se zgusne, dobro promesajte i stavite u frizider na najmanje 4 do 6 sati.

Predlog:

Moja kravica slatka mlecna pavlaka sa 36% mlecne masti.

Cuvanje i rok trajanja 

Domaci krem fres treba cuvati u dobro zatvorenoj posudi. Manja staklena tegla je odlican izbor.

Rok trajanja

Dve nedelje, ako se pravilno cuva.

Upotreba krem fresa:

1. U supama
2. U sosevima
3. U pecivima i kolacima

Nemojte koristiti:

• Domaci jogurt. Ovaj recept nije prilika za koriscenje domacih zamena za jogurt (nastalih mesanjem mleka sa sokom od limuna ili sircetom).
• Obicnu pavlaku za slag (koja nije pogodna za fermentaciju).

Saveti:

• Proverite nakon 12 sati. Ako je smesa jos uvek retka (tecna), ostavite je da se dalje zgusnjava. Ovaj proces moze potrajati i do 36–48 sati, u zavisnosti od temperature u prostoriji.
• Proveravajte na svakih 12 sati.
• Znacete da je gotovo kada otvorite teglu i vidite da je sadrzaj gust i kremast, kao kisela pavlaka kada se promesa kasikom.
• Kada se zgusne, stavite je u frizider. Hladjenje ce dovrsiti proces zgusnjavanja. Nakon otprilike 4 do 6 sati, bice spremna za upotrebu 

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