tag:blogger.com,1999:blog-17422713.post188699524690366430..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Crème fraîche at homeHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-17422713.post-72124775372087440872015-03-11T19:51:38.931-04:002015-03-11T19:51:38.931-04:00I'm cheating, i just mix buttermilk with sour ...I'm cheating, i just mix buttermilk with sour cream :)Gdaivanoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-67637314122283523452011-10-01T16:18:02.682-04:002011-10-01T16:18:02.682-04:00Thank you so much for the temperature info. Would...Thank you so much for the temperature info. Would you happen to know if creme fraiche sold in american supermarkets has real creme fraiche culture or is it made with sour cream or yogurt?Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-87648366673856807392011-10-01T11:55:03.647-04:002011-10-01T11:55:03.647-04:00If you use yogurt as a starter then the temperatur...If you use yogurt as a starter then the temperature of the cream must be +/-110F - this is the temperature at which the yogurt cultures are active.<br />The end result will be rich yogurt.<br /><br /> But if you use creme fraiche culture from a pot of real creme fraiche, then the temperature should be only +/-77F. A day at 77F and a day in the refrigerator will do the job. <br /><br />Both processes work perfectly with pasteurised cream. Both products keep well: 10-21 days for yogurt, a bit longer for creme fraiche.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1056510950755497202010-01-26T08:49:29.262-05:002010-01-26T08:49:29.262-05:00This is a fantastic, yummy to see this blog, nice ...This is a fantastic, yummy to see this blog, nice recipe, O i feel hungry to see that cream. But i will make it at home.<br /><br /><a href="http://www.ghostpapers.com/" rel="nofollow">Term papers</a>Term Papershttps://www.blogger.com/profile/02145417264678061367noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-47044232053131604102010-01-14T14:31:01.756-05:002010-01-14T14:31:01.756-05:00Hi Kate,
You can buy creme fraiche at any Whole F...Hi Kate,<br /><br />You can buy creme fraiche at any Whole Foods. Also Russo's in Watertown carries it. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-77770881131549925542010-01-14T12:41:05.563-05:002010-01-14T12:41:05.563-05:00Wow, this sounds incredible, I may need to try som...Wow, this sounds incredible, I may need to try some of my own!<br />Do you know of anywhere in Boston that has good (even if it's fake) Creme fraiche? I had some at Noir in Harvard Square with strawberries and it was insaaaane!<br /><br />Hope you're having a great 2010!<br />http://snooshi.blogspot.com/KateODhttps://www.blogger.com/profile/00732377786269433221noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32692485939925220222010-01-12T23:58:57.301-05:002010-01-12T23:58:57.301-05:00Ooh! I love crème fraîche, and I miss it so much w...Ooh! I love crème fraîche, and I miss it so much when I'm back in the States. How clever to make it on your own!emigliahttp://www.tomatokumato.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-36973162723899363822010-01-09T20:51:11.851-05:002010-01-09T20:51:11.851-05:00Great post. Samantha looks adorable.
If you are in...Great post. Samantha looks adorable.<br />If you are interested, as well as your readers, I have a super interesting book to give away and would love your feedback. Here is the link: http://www.applecrumbles.com/2010/01/09/cookbook-review-clean-food-by-terry-walters-vegetarian-friendly/Joannehttps://www.blogger.com/profile/09461582280228312213noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-50042576194449395872010-01-07T17:44:40.448-05:002010-01-07T17:44:40.448-05:00Hi,
I'm not 100% sure if my Aix semester was a...Hi,<br />I'm not 100% sure if my Aix semester was affiliated with Institute for American Universities, because my school, Binghamton University in upstate New York, was the sponsor, and that's all I cared about at the time (a long time ago). <br /><br />Currently, the SUNY Aix-en-Provence program is sponsored by a different school in the same university system and it IS done through the Institute for American Universities.<br /><br />Someday I hope to take my husband and kids to Aix, but with five of us, I need the dollar to stop wilting in comparison to the Euro. Sometimes I really miss Aix. For the time being, the closest I can get to going back is through food.<br /><br />After my last post, I did get a quart of cream but didn't get around to the craime fraiche.<br /><br />I got sidetracked by a batch of almond paste that was trying to be a base for calissons. Couldn't get the flavor right, and I had to use it up before it went bad, so I ended up using it (by adding some butter and an egg) to fill a couple pear almond tarts.<br />And they are already gone. You know, a wedge of tart is perfect for breakfast, then again in the afternoon when you need a little something with tea. Then after dinner, who in their right minds would skip dessert when a pear-almond tart is sitting right out in plain view on the counter?<br /><br />Anyway, hope your new year is starting out wonderfully.Cynhttps://www.blogger.com/profile/11884673305001701045noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-11137874661687369972009-12-29T11:41:02.434-05:002009-12-29T11:41:02.434-05:00Hi Helen...
Ok, I'll give it a try....my prev...Hi Helen...<br /><br />Ok, I'll give it a try....my previous attempt at home-made creme fraiche was a total failure (I've forgotten where I got the instructions), but you give me hope...<br /><br />Wishing you a happy, healthy and peaceful 2010...<br /><br />best, Stephenstephenhttp://www.stephencooks.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-15745699983314149942009-12-28T03:38:19.512-05:002009-12-28T03:38:19.512-05:00There is no need to make do with mock creme fraich...There is no need to make do with mock creme fraiche. A growing group of consumers is demanding the right to purchase fresh, unprocessed milk (i.e., unpasteurized milk) across the country. (It is legal in almost half the states already.) The battle lines have been drawn in Wisconsin, where farmers have been stripped of their livelihoods and threatened with criminal prosecution for selling unpasteurized milk. For details, see thecompletepatient.com and the farm-to-consumer legal defense fund website.Unknownhttps://www.blogger.com/profile/07740801678333793756noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-91026477149141988852009-12-27T19:59:56.084-05:002009-12-27T19:59:56.084-05:00Hi Cyn,
Yes, my creme fraiche has a light tang li...Hi Cyn,<br /><br />Yes, my creme fraiche has a light tang like yogurt. Which program in Aix did you do? Was it Institute for American Universities by any chance? That's the one that I did. Good luck with your calissons.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-6819802822357241242009-12-25T16:06:48.980-05:002009-12-25T16:06:48.980-05:00definitely do the warm water and change regularly....definitely do the warm water and change regularly. in winter it takes 24-48 hours even with the warm water.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-77081250129070655182009-12-25T09:21:21.110-05:002009-12-25T09:21:21.110-05:00grrrr my creme fraiche isn't thick!! And it...grrrr my creme fraiche isn't thick!! And it's 24 hrs old at this point. And today is xmas!!! :-( <br /><br />Anyway to hurry it along? I might try the warm water bath.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-3159267251534267172009-12-24T09:13:19.543-05:002009-12-24T09:13:19.543-05:00Holy cow!
I just looked at your "about me&quo...Holy cow!<br />I just looked at your "about me" and see you spent time in Aix. I did a semester in Aix while I was in college, and it was one of the best times of my life. I've told my husband so much about it that he wants us to go someday.<br /><br />Funny, I've been reading your blog for a while and didn't think to look at your profile before now. Anyway, sorry for posting twice. I couldn't contain myself once I saw that you'd been to Aix. <br /><br />I've sort of begun experimenting with making calissons (which will probably take a while) because I love almond paste so much. <br />I can't quite seem to get the flavor right, but the experimenting is so delicious anyway.Cynhttps://www.blogger.com/profile/11884673305001701045noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-30497136178476858512009-12-24T09:03:27.610-05:002009-12-24T09:03:27.610-05:00I LOVE the pic of Samantha. I have twins close to ...I LOVE the pic of Samantha. I have twins close to the same age -- such a cute age. Oh, and the craime fraiche instructions are great too.<br /> I plan to try this next week.<br /><br />Just wondering, if you inoculate the cream with yogurt cultures, does it end up tasting like very creamy, higher fat yogurt? (That would not be a bad thing ... Oh, gee, my craime fraich turned into yogurt. Guess I'll have to eat my mistake. ;DCynhttps://www.blogger.com/profile/11884673305001701045noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-48199061159099795782009-12-22T22:45:38.661-05:002009-12-22T22:45:38.661-05:00Thanks for sharing that and the adorable picture o...Thanks for sharing that and the adorable picture of your little girl.Amy Shermanhttps://www.blogger.com/profile/16899745451564919389noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-61173340845026080832009-12-22T20:05:43.150-05:002009-12-22T20:05:43.150-05:00Hi, my name is Stephanie and I really like your bl...Hi, my name is Stephanie and I really like your blog :)<br /><br />Samantha is adorable!!! thanks for the tips and the posts!halighalighaniehttps://www.blogger.com/profile/16828878475288566796noreply@blogger.com