[Sca-cooks] Creme Fraiche

[Ana Valdés]

The thing is I think we lack butter milk here, maybe if I ask some place
where they make cheeses...
We have many thousands of Swiss inmigrants here, they were religious
prosecuted and emigrated to Uruguay at the end of the XIX century, They
built their typical houses, chalets, and started to have cows and sheep.
They make the best cheese in the country and they keep the language, they
marry each other and their villages are copies of their original
landscapes, a bit hilarious since we lack mountains and the landscape they
chose to make their hamlets is totally flat.
Ana


On Tue, Feb 25, 2014 at 2:23 PM, Donna Green <donnaegreen at yahoo.com> wrote:

> Ana, creme fraiche is excessively easy to make. Take one pint or so of
> good heavy cream and add 1 to 3 tablespoons of butter milk. Leave it in a
> bowl, covered in plastic wrap, overnight on the counter. There you have it
> ... creme fraiche. You can leave it a bit longer if you want more thickness
> and/or more tang, but I wouldn't leave it out more than 30 hours. You'd
> want to use it or refridgerate it then. You do not want to use ultra
> pasteurized cream ... I don't know if you have that in Uruguay, but you
> don't want a cream that has been treated with high heat or had anything
> added to it.
>
> Lately I've been making creme fraiche and then turning it into butter.
> Marvelous stuff. Just put the creme fraiche in the food processor and
> switch it on. When the sound changes (the cream gets lumpy and becomes
> butter) wring it out and there's your butter. Salt or not as you choose.
> Save the butter milk ... liquid released when you wring out the butter ...
> to use for the next batch. The butter milk freezes just fine. The butter
> milk is also useful as a starter culture in cheese making.
>
> Now, the question is ... are there any period references to creme fraiche
> or something that could possibly be creme fraiche like?
>
> Juana Isabella
>
>
> Date: Tue, 25 Feb 2014 00:35:03 -0200
>  From: Ana Vald?s <agora158 at gmail.com>
>  To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>  Cc: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>  Subject: Re: [Sca-cooks] souring agents
>
>  By the way, speaking about souring agents, in Uruguay we
>  lack creme fraiche, same sour cream was made before, it was called
>  russian cream and  it was very similar smetana, the creme the Russian use
> to
>  make bortsch. I  read in some place you can achieve same consistence and
>  flavour if you add  some spoon of vinegar to cream. Does anybody know if
> it's
>  true? If it's  not, does anybody have any advice to get creme fraiche?
>  Thanks in advance
>  Ana
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
http://www.twitter.com/caravia15860606060
http://www.scoop.it/t/art-and-activism/
http://www.scoop.it/t/food-history-and-trivia
http://www.scoop.it/t/urbanism-3-0

<http://www.scoop.it/t/postcolonial-mind/>

cell Sweden +4670-3213370
cell Uruguay +598-99470758


"When once you have tasted flight, you will forever walk the earth with
your eyes turned skyward, for there you have been and there you will always
long to return.
-- Leonardo da Vinci