has anyone tried making creme fraiche with powdered buttermilk?

Horto
  • Posted by: Horto
  • April 27, 2015
  • 5215 views
  • 20 Comments

20 Comments

sexyLAMBCHOPx April 27, 2015
I have a can of powdered buttermilk in the refrigerator that I have yet to use. I bought it from reading hotline posts about it and figured it would be good to have on hand. This maybe the same comment from Susan W, and apologize if we're duplicating efforts.
I found this recipe for creme fraiche using powdered buttermilk, so thought I'd share:

" I use buttermilk powder occasionally when I need it for a recipe as you did and when I need creme fraiche but don't have it in the fridge."

1 to 2 Tablespoons reconstituted buttermilk
2 cups heavy cream, pasteurized, not ultra pasteurized or sterilized, and with no additives.
Warm the heavy cream to about 100°, add 2 tablespoons buttermilk. Allow the mixture to sit at room temperature for 9 hours. Refrigerate in a clean covered jar for up to 2 weeks.
 
Susan W. April 27, 2015
I think that's the one I saw, but you were more helpful and included it in your post. :)
 
keg72 April 27, 2015
For those struggling to figure out to do with extra buttermilk, I usually use it as a marinade for chicken -- here's a super simple recipe:
https://food52.com/recipes/34725-buttermilk-brined-chicken
 
Susan W. April 27, 2015
That sounds really good. Just bookmarked it. It's grilling season for me...have you tried it on the grill?
 
keg72 April 27, 2015
I have. It works perfectly.
 
Susan W. April 27, 2015
Just took chicken thighs out of the freezer. Looking forward to trying it.
 
keg72 April 27, 2015
Great! You really can't go wrong with it in terms of exact amounts or precise spices. I hope you enjoy it!
 
Horto April 27, 2015
Hmmm
Wonder what French home cooks make buttermilk with?
 
Susan W. April 27, 2015
You can make it with milk and vinegar or lemon juice. I never thought to do that in small quantities. Good idea.
 
Horto April 27, 2015
i meant creme fraiche
 
ChefJune April 27, 2015
I imagine you COULD make something that would approximate Creme fraiche with powdered buttermilk. BUT most of the homemade creme fraiche I've had in US is really not very similar to the product one gets in France. Most of the purchased domestic creme fraiche isn't, either, FWIW. I find the best results for homemade creme fraiche come when I use minimally processed heavy cream (read NOT ultrapasteurized) and real buttermilk (not the stuff sold in the supermarket). That's why I'm doubting the quality of the results with powdered buttermilk.
 
Susan W. April 27, 2015
You're discounting the results of all of the people who have tried it have reported. I find keeping an open mind is good especially when others have tried it. :)
 
paseo April 27, 2015
Of course, it's not the same as in France. But we are here and it's the best we can do with what we have.
 
Horto April 27, 2015
I will, why can't they put the buttermilk in a smaller container? let's all email a request
www.garlickfarms.com!
 
Susan W. April 27, 2015
Says webpage not available. I agree. I only occasionally want ranch dressing, but when I do, I just need a cup of buttermilk, not a quart. I'm going to try the powdered version next time.
 
paseo April 27, 2015
Buttermilk freezes very well. Divide into 1 cup containers and freeze. Just remember where you put it.
 
Susan W. April 27, 2015
Paseo, I didn't know it freezes well. Does it separate into the little particles like my 1/2 & 1/2 does? It honestly doesn't bother me when it does that. I can see it in my coffee, but it doesn't affect the flavor or smooth texture.
 
Susan W. April 27, 2015
I haven't, but Chef Google pulled up several hits on people who have. One lady on Chowhound uses it exclusively. She adds 2TBS reconstituted powdered buttermilk to 2 cups heavy cream. Proceed as usual.
 
Horto April 27, 2015
why didn't think of googling?? duh
but it's nice to chat it up, I did try adding powder to heavy cream but nothing happened, so ill try reconstituting first....
 
Susan W. April 27, 2015
Google isn't nearly as fun as this site is, but I do like using it when I'm stumped and that was a great question. Be sure to report back. :)
 
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