Where can I buy Creme Fraiche in NJ. And I don't mean sour cream!!?

It%26#039;s easy to make:





1 Tbsp. buttermilk to 1 cup heavy cream. Let it sit in a glass bowl (or another non-reactive container) overnight (or up to 24 hours) at room temperature to thicken.





Cheers!





Baron Von Lipwig|||too expensive to buy...make it...here%26#039;s a couple of recipes...





In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The cr猫me fra卯che is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Cr猫me fra卯che may be made and stored in the refrigerator for up to 10 days.





Cr猫me Fra卯che Frosting:





In bowl of electric mixer, with whisk attachment, beat the Cr猫me fra卯che with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream





Recipe:





1 cup (240 ml) heavy whipping cream





1 tablespoon buttermilk





Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.








http://www.joyofbaking.com/CremeFraiche.鈥?/a>








another one:


Foodgeek: cjtarrant


Rating:


Servings: 1 cup


Prep. Time: :05


Total Time: 24:00


Ingredients:





1/2 cup heavy cream (not ultra-pasteurized)


1/2 cup sour cream





Directions:


1. Whisk the heavy cream and the sour cream together in a small bowl.





2. Pour the mixture into a glass jar or bowl, cover and let stand at room temperature for 12 hours until thick.





3. Stir and refrigerate for 24 hours. Serve.


Comments from cjtarrant :


An alternate recipe using Sour Cream and heavy cream.


A great dip for season fresh, chilled strawberries!





Per 2 tablespoons: 82 calories, 1g carbohydrates, 1g protein, 9g fat, 27mg cholesterol.





http://foodgeeks.com/recipes/recipe/1974鈥?/a>








another one:





Homemade Cr猫me Fra卯che


Makes 2 Cups





Tasting of hazelnuts with a hint of tang, cr猫me fra卯che is France%26#039;s favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, cr猫me fra卯che is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, cr猫me fra卯che is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing. To get even closer, mail order a cr猫me fra卯che culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions.





1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)





Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator. Using Cr猫me Fra卯che:





Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup cr猫me fra卯che with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.


Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.


Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute cr猫me fra卯che.


With Fruits: A few spoonfuls of cr猫me fra卯che lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.


Imagination is everything. Try cr猫me fra卯che in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of cr猫me fra卯che. It is classic in Beef Stroganoff instead of sour cream.





http://splendidtable.publicradio.org/rec鈥?/a>





I don%26#039;t know about YOU...but I wouldn%26#039;t be using vinegar in the creme...sounds a bit bizarre to me..but I%26#039;m going to try it today..just to test it..|||Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream, however this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts.





Here is a site you can order some...|||Why don%26#039;t you make your own?


One tablespoon vinegar in a pint of cream.Works just fine. Or equal parts buttermilk to heavy cream, but that might be a bit too salty for what you want to use it for.


A specialty food store would be the only place I know to buy it.|||Try Whole Foods Market. They have about everything you might ever need to find, especially specialty items. In Jersey they are located in Madison, Marlton, Millburn, Montclair, Princeton, Red Bank, Ridgewood, and West Orange.


Hopefully you live near one of these locations.


Happy cooking!