Sous vide creme fraiche

John Barton

John Barton

20th January 2012

Sous vide creme fraiche

Recipe from sous vide supreme

Ingredients

  • Makes 1 cup
  • 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurized)
  • 2 tablespoons (30 ml) reduced fat buttermilk
  • 1. Fill and preheat the SousVide Supreme or Demi to 95F /35C.
  • 2. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.
  • 3. Immerse the jar in the water bath and cook 8 to 12 hours.
  • 4. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature.
  • 5. Refrigerate, tightly sealed, up to 3 weeks

Method

1. Fill and preheat the SousVide Supreme or Demi to 95F /35C.

2. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.

3. Immerse the jar in the water bath and cook 8 to 12 hours.

4. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature.

5. Refrigerate, tightly sealed, up to 3 weeks

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