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This easy-to-follow recipe shows you how to make crème fraîche, a condiment that’s full of probiotics, at home.
We’ve heard it in the news that consuming probiotics is good for our health. What you might not be aware of is that you can make delicious, naturally fermented foods at home that are full of healthy probiotics.
I recently made my first batches of fermented foods after I received Hayley Barisa Ryczek’s book, Fermented Foods at Every Meal: Nourish Your Family at Every Meal with Quick and Easy Recipes Using The Top 10 Live-Culture Foods
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Hayley begins the book by explaining the basics of fermentation. Good bacteria is essential for the human gut – it helps create a healthy balance in our digestive tract, as well as aides in the digestion process.
Hayley writes, “You can ferment almost any food as long as you have the right combination of microbes and nourishment, as well as a few supplies and ingredients on hand.”
The book is divided into chapters covering 10 different fermented foods, along with recipes that include those items. The following are the healthy and delicious foods that we learn how to ferment at home:
- Crème fraîche
- Kefir
- Dried Fruit Chutney
- Fermented Ketchup
- Fermented Ginger Orange Carrots
- Kombucha
- Sauerkraut
- Fermented Sweet Pickle Relish
- Sweet and Spicy Tomato Mango Salsa
- Yogurt
The first recipe I tried was for crème fraîche. I was really surprised at how easy it was to make. A big plus was that I didn’t have to shop somewhere special for the ingredients – I bought them at Aldi. My container only held 2 cups, so I had to discard a couple of tablespoons of heavy cream, but otherwise I followed the directions as stated and it turned out beautifully. (Can I say that about food? Or should I just tell you that it came out quite delicious?)
I used some of the crème fraîche to make Hayley’s recipe for Classic Chopped Salad with Green Goddess Dressing (shown below).
I am happy to be able to share the recipe for making Hayley’s crème fraîche with you so you can get a taste of what is in store when you get the book.
Crème Fraîche from Fermented Foods at Every Meal
Ingredients
- 1 glass pint jar 9475 ml) with lid
- Mixing spoon
- Cheesecloth or cotton fabric square
- Rubber band or string
Ingredients
- 2 cups 475 ml heavy or whipping cream
- 2 tablespoons 28 ml cultured buttermilk or packaged starter
Instructions
- Place the cream and buttermilk in a jar with a lid. Cover securely and shake for 15 seconds. Remove the lid and cover with the cheesecloth, securing with a rubber band or string. Set aside at room temperature for 12 to 24 hours until thickened similar to sour cream. (This time frame with vary depending on the cream and the temperature of your home.)
- Stir the thickened crème fraîche well. Replace the lid tightly and refrigerate for at least 6 hours before serving. It will become even thicker as it chills. Store in the refrigerator for up to 2 weeks.
Video
Notes
Nutrition
As I write this, I have a batch of homemade sauerkraut fermenting and it’s looking good. Other recipes that I want to try include Pineapple Kefir Sorbet, Kombucha Soda, Chicken Satay with Cilantro and Almond Butter Sauce (recipe made using Kombucha), Sweet and Spicy Tomato Mango Salsa, and Yogurt to name a few.
Look for Fermented Foods at Every Meal: Nourish Your Family at Every Meal with Quick and Easy Recipes Using The Top 10 Live-Culture Foods at your favorite bookstore or at Amazon.com
. You can get more of Hayley’s recipes at her blog, Health Starts in the Kitchen.
