Low fat creme fraiche. Crème fraîche consists of heavy cream and a starter culture. In most places in Europe, strict regulation is placed on the production of crème fraîche, prohibiting addition of any stabilizers, bulking agents, or emulsifiers. There are low-fat versions of crème fraîche available, but they cannot be used for cooking anything above a simmer, or it will separate.
Cultured cream is cream soured with a bacterial culture, similar to sour cream or Mexican crema. Creme fraiche doesn't curdle easily under heat, which makes it suitable for cooking and adding richness to sauces and soups. You can use low-fat yogurt or full-fat. You can have Low fat creme fraiche using 2 ingredients and 1 steps. Here is how you cook it.
Ingredients of Low fat creme fraiche
- Prepare 2 cups of half-and-half.
- It’s 3 tbsp of buttermilk.
Lower in fat, creme fraiche makes a delicious, healthier alternative to cream and can be used in a scrumptious selection of sweet and savoury dishes. Richer than sour cream, crème fraîche is great swirled through soups or dolloped on desserts. But it can also be a star ingredient in many recipes. Creme fraiche is a version of sour cream with a higher fat content, so it doesn't curdle when you heat it.
Low fat creme fraiche instructions
- In a bowl, combine the half-and-half and buttermilk. Cover with lint-free paper towel and let sit at room temperature for 24 hours. When it's the consistency of sour cream, replace the paper towel with a tight-fitting lid and put the creme fraiche in the fridge. It should keep for about a week..
Learn how to make it and use it. Crème fraîche (pronounced "krem fresh") is a version of sour cream with a higher fat content, which makes it good for cooking because it is less prone to curdling. "Crème fraîche: Heavy cream thickened and slightly soured with buttermilk and often served on fruit." ~ Merriam-Webster Dictionary. Keep in Mind: Creamy, tangy, and relatively less sweet than normal yogurt, this is a brilliant low-fat substitute for crème fraîche. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour or soured cream, although not too dissimilar in favour, crème fraîche is a little higher in fat, and so creamier. Crème fraîche (French for "fresh cream") is a (bet you didn't see this coming) French dairy product.