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
Refrigerate the creme fraiche.
lovethesecretingredient 25p · 483 weeks ago
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Sam · 429 weeks ago
Robin · 323 weeks ago
penandra 1p · 419 weeks ago
superiorpaper · 413 weeks ago
ladydi312 1p · 411 weeks ago
Jean Brelsford · 345 weeks ago
Jean Brelsford · 345 weeks ago
matrix · 279 weeks ago
Bill Leahy · 336 weeks ago
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!
Robin · 323 weeks ago
Daniel · 323 weeks ago
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
Cathy · 314 weeks ago
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?
matrix · 279 weeks ago
Pat Bryan · 308 weeks ago
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.
Jackie · 305 weeks ago
Carmen Giebelhaus · 278 weeks ago