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Jan 27, 2009 10:10 AM

Craime Fraiche recipe

I made delicious, tangy, creamy craime fraiche using a pint of raw cream from the farmer's market and just a little over 4 full tbsp of raw kefir culture.

Without heating either the cream or the kefir (sold by the same vendor as the cream, it's cultured colostrum using russian kefir grains) I let both come to room temp, about 70 degrees, then I put the kefir on the bottom of a 3 cup glass container, poured the cream on top of it, added a little bit of kefir on top, stirred gently, then covered with a layer of cheesecloth for 36 hours, tasted, put on a plastic top and put it in the refrigerator.

It is thick, creamy and delicious. Next step is to use it in a french recipe, and then as a starter for the next batch.

Has anyone else tried this?

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  1. Not like that ... may have to try. Nice job!

    1 Reply
    1. re: kchurchill5

      Looking forward to tasting it tonite...

    2. I'll bet it's a lot better with the fresh cream you used but I use regular cream and this recipe:

      1 Reply
      1. re: chowser

        That looks like an interesting recipe, I will follow up on how my fraiche progresses. It was amazingly effortless.

      2. I use cream and a few tablespoons of buttermilk, as Chowser does, and let it sit at warm room temp. for about 18 hours.

        4 Replies
        1. re: OCEllen

          I've done this version, and have been pleased with it! Mmm. So great with apple pie.

          1. re: OCEllen

            I recently had some of that kind of creme fraiche and its a little too tangy. This version tastes more like whip cream with a hint of tang and a hint of nuttiness. Aftertaste is very creamy not tangy.

            1. re: Danica21

              I guess I like the tang. But I like plain yogurt too. I thought the tang was great with fruit especially.

              1. re: Danica21

                I guess I like the tang And the nuttiness- works for the things I use it for... and... cheaper and more fun than store bought!

            2. Avoid using Ultra-Pasteurized cream, it is missing some bacteria that help to thicken, hence why the seaweed is used in the cream.