From Cream to Crème Fraiche
Undoubtedly, it must have happened to you that you had a moment of inattention while whipping cream. Your cream then split into a liquid and solid mass. That can be annoying, but it doesn't have to be. What happens during this process?
What if we turn this disadvantage into a series of new possibilities? In this article we show you how to make a whole range of exclusive creme fraiche, with unique tastes that suit your kitchen or dish.
While whipping whipped cream, a firm and airy foam is created. The whisk introduces air bubbles into the cream. The fat globules provide a continuous network and form walls around the air bubbles. A stable foam is achieved when the fat globules keep all the liquid and air together.
D(o) I(t) Y(ourself)
You can imitate the above-mentioned process in your own kitchen. You can put your own spin on it and make truly unique creme fraiche. Difficult? Not really. Broadly speaking, you follow two steps to make your own flavoured creme fraiche.
The spectacular thing about this technique is that you make a fresh creme fraiche with a high element of surprise. Because you infuse the cream, it remains white in colour, so that nothing can be seen on the outside of the product. The taste is revealed when you eat the creme fraiche. Think of special flavours such as smoked bacon, coffee, or dashi.
Acidification is done very simply by mixing cream with buttermilk. The lactic acid bacteria present in the buttermilk provide a kick-starter. You then let the cream ferment for 24 hours at 25°C. Afterwards, the mass is cooled again. The result is creme fraiche, in this case with a flavour of your choice.
Mix the 'Debic Whipped Cream 35% without sugar' with the ingredients (here we use coffee beans as an example) and infuse it cold for 24 hours in a vacuum bag, so that the cream can absorb all the aromas well. Add four tablespoons of buttermilk per litre of cream, stir briefly and cover with a cheesecloth or sturdy kitchen roll paper. This allows air to pass through, but nothing to fall in. Pass the cream through a fine sieve. Add four tablespoons of buttermilk per litre of cream, stir briefly and cover with a cheesecloth or sturdy kitchen roll paper. This allows air to pass through, but nothing to fall in. Place the whipped cream at 25°C for 24 hours in a fermentation cabinet, drying cabinet or in a warm place in the kitchen. Then cool back to 4°C. You can, for example, use the creme fraiche in soups, sauces, or desserts. The creme fraiche can be whipped very well because of the high fat percentage of 35%.
There are many different surprising flavors that can be added to the Debic whipped cream 35%. You can think of coffee, cocoa, popcorn, smoked bacon and garlic.