Sour Cream - Crème Fraîche

Today we will prepare together the homemade Crème Fraîche, a sort of sour cream revisited in a domestic key. You may be wondering why I speak of "home reinterpretation": I'll explain right away. The extraction of cream from milk can be obtained in two ways: by centrifugation or by surfacing. In the first case, the cream can only be obtained at an industrial level: the milk is in fact centrifuged at 6500-7000 rpm; consequently it occurs the separation of the fattest part from the rest of the milk. The cream for surfacing (also called sour cream) is obtained by leaving the raw unpasteurized milk to rest at 10-15 ° C for 10-20 hours: the microorganisms present ferment the lactose in lactic acid and produce aromatic substances (which is why it is called sour cream). At home level, we can still obtain a sort of revisited sour cream, starting not from milk but from fresh cream which, for hygienic reasons, must be pasteurized. can get.

Video of the Recipe

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Identity Card of the Recipe

• 147 KCal Calories per serving

• Ingrediants

  • 150 ml of fresh cream
  • Juice of half an untreated lemon
  • 150 g of yogurt
  • 1 pinch of salt

  Materials Needed

  • Bowl
  • Wooden spoon
  • Jar

  Preparation

  1. In a bowl, combine the fresh 35% fat cow cream, the unsweetened whole yogurt, the lemon juice and a pinch of salt.
  2. Mix the ingredients, cover with a sheet of cling film and refrigerate overnight or for 8-12 hours: during this time, the mixture ferments slowly and takes on a denser and more compact consistency.

  Did you know that
  It is possible to avoid the use of lemon and let the cream acidify by simply exploiting the activity of the lactic ferments present in the yogurt: in this case, the cream will have to ferment for 24 hours.
  To obtain a more compact sour cream, it is recommended to let the mixture ferment at room temperature. Vegetable cream cannot be used.

  3. The sour cream is ready to accompany smoked foods, fish, vegetables (e.g. potatoes in foil) or fruit: it can be kept in the fridge for 3-4 days.

  Alice's comment - PersonalCooker

  Crème Fraîche is the ideal condiment to accompany smoked foods (such as salmon), fish in general, to combine with vegetables and fruit or to flavor pasta, giving a hint of slight acidity. It can be used to enrich sauces such as ketchup, yogurt sauce and mustard.
  To accompany desserts, it is possible to enrich the sour cream with honey or powdered sugar.

  Nutritional values ​​and Health Comment on the recipe

  Sour Cream is a food of animal origin, which also falls within the group of condiments.
  It has a rather low energy intake, even lower than that of animal cream.
  Calories come mainly from lipids, followed by carbohydrates and finally proteins. The fatty acids are mainly saturated, the carbohydrates above all simple and the peptides tend to have a high biological value.
  Cholesterol is moderate and fiber almost absent.
  Sour Cream is a product that, if used in the right quantities, has no contraindications for people who are overweight or suffer from metabolic diseases. It is not suitable for lactose intolerance and is not suitable for a diet against celiac disease.
  It is appropriate for the nutritional regimen of vegetarians but not vegans.
  The average portion of Sour Cream is around 35-60ml (50-90kcal).