Monday, March 7, 2016

Homemade Creme Fraiche in the Instant Pot

The Instant Pot is hugely popular these days. It's quite interesting to me. Pressure cookers have been around since grandma's day. Slow cookers have been around quite a long time, too.

Electric pressure cookers are a little newer, but until the Instant Pot came along, they weren't all that popular.

The Instant Pot, however, has a cult-like following. People name them. There are Facebook groups devoted to the pot. It's ... amazing.

37 Cooks, a group blog I belong to, is doing a challenge using the Instant Pot, so I've been experimenting with different things. While I'm completely comfortable with both stovetop and electric pressure cookers, the Instant Pot is indeed different.

For one thing, it has a LOT more buttons. It has buttons for steaming and for soup and for meat and for yogurt.

And it has a freakishly friendly beeping sound. It's cute rather than annoying.

When I saw the yogurt button, I knew I had to use it to make ... creme fraiche.

You didn't see that coming, did you?

If you've never used creme fraiche, it's a lot like sour cream or Mexican crema or similar productus. If you're looking for creme fraiche at a grocery store, it's likely to come in a small tub for a high price - if you can find it at all.

I make creme fraiche quite often, even when I don't actually need it for something specific, because I know I can find a use for it. You see, I make it whenever I have leftover buttermilk and leftover heavy cream at the same time. Which happens a lot more often than you'd imagine.

As I've experimented with different ways of making it, I've found that it doesn't need to be heated - leaving it at room temperature overnight is sufficient.

On the other hand, if I put it somewhere a little bit warm, like near the stove when I'm cooking, or in the oven with the light on (right next to the yogurt jars that might be in there), it seems to work better. So of course I had to try making creme fraiche using the yogurt setting in the Instant Pot. Of course.

Creme Fraiche

3/4 cup heavy cream
1/4 cup buttermilk

Place the cream and buttermilk in a jar. Stir.

Place the jar on a rack in the Instant Pot. Close the lid and set the cooker for yogurt and 6 hours. When the time is up, taste the creme fraiche. It will be a lot looser than after it's chilled, but taste for tartness. If you want it more tart, cook for an additional 2 hours or more.

Refrigerate the creme fraiche.
Yum

Comments (17)

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I haven't heard of the Instant Pot, but it sure sounds useful! Would love an easy way to make my own creme fraiche!
My recent post The BEST Meatballs
Do I add water under the rack?
1 reply · active 323 weeks ago
Thank you! I'm recovering from dental surgery and am craving "treats" I had some creme fraiche that needed to be used up pretty soon, added honey and was in heaven! It occurred to me that I should be able to make this! Thanks for your recipe!
I have got the same pot by using the same idea that you have got here in this article. It sure has been the most creative idea to give try to the things that are pretty useful for home hold items.
How long can you keep this creme frat he after you make it? Thank you!
Jean Brelsford's avatar

Jean Brelsford · 345 weeks ago

Can I use wet that I get when I make yogurt, in place of the buttermilk?
Jean Brelsford's avatar

Jean Brelsford · 345 weeks ago

Can I use the whey that I get after I strain my homemade yogurt in place of buttermilk?
1 reply · active 279 weeks ago
yes. you are still getting the lactobacillus that way
Bill Leahy's avatar

Bill Leahy · 336 weeks ago

You put the cream and the buttermilk in a jar.
You put a rack in the Instant Pot.
You put the jar on the rack.
Do you put a lid on the jar?
Do you put water in the Instant Pot?
Since the Yogurt setting on the Instant Pot is not pressure cooking I assume I can just put the glass lid I bought for my Instant Pot instead of the normal sealing lid?

Thanks!
1 reply · active 323 weeks ago
No lids on the jars and no water in the pot. yes I. Glass lid but no opening of peeking!
Thank you for posting this recipe. I have one question though: My mixture didn't thicken (like when I make quark in my instant pot). I was about to pour out the content but thought better of it and put the jars in the fridge. That's where they turned into a yummy creme.

Is that, what I should be looking for? What is / should be the consistency of the concoction after 6 or 8 hours in the instant pot?

Thank you
Thank you for the recipe. I wonder, however, if it matters whether the milk and buttermilk are pasteurized?

The last time I attempted a creme fraiche recipe at home, the recipe author was insistent that nothing other than unpasteurized milk and cream be used. These are both quite difficult to find. Some $20 later (and many miles of driving) I still ended up with a watery mess.

Any words of wisdom?
1 reply · active 279 weeks ago
use pasturized for cost & convenience. Works fine.
I intend to do this:
With ultrapasteurized heavy cream - it does not need scalding.
1/2 gallon, in InstantPot.
With Icelandic Yogurt culture, which makes the sweetest, sticky whole-milk yogurt that stays fresh a long time.
Then try to find skinny people to feed it to.
I used heavy whipping cream and yogurt. It turned out great.
Carmen Giebelhaus's avatar

Carmen Giebelhaus · 278 weeks ago

I have a yogurt maker that works great... it keeps a steady low temperature. Do you think that it could be used to make crime fraiche.

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