Crème Fraîche

Crème Fraîche

Crème fraîche is similar to sour cream. While sour cream and crème fraîche are both used to add richness and tangy flavor, they are not the same thing. And is it worth taking the extra time to make your own crème fraîche? I’m going to say absolutely, yes, depending on the use.

Use it anywhere you would use sour cream. Because sour cream has less fat but more protein, simmering or boiling it will result in curdling. Crème fraîche is a better choice for sauces or soups.

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Crème Fraîche
In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here in the US, this crème fraîche is made by adding a fermenting agent with bacteria to heavy cream.
Crème Fraîche
Course Condiment
Cuisine French
Keyword keto, soft cheese
Prep Time 5 minutes
Passive Time 48 hours
Servings
Ingredients
  • 2 cups heavy cream
  • 3 tablespoons cultured buttermilk
Course Condiment
Cuisine French
Keyword keto, soft cheese
Prep Time 5 minutes
Passive Time 48 hours
Servings
Ingredients
  • 2 cups heavy cream
  • 3 tablespoons cultured buttermilk
Crème Fraîche
Instructions
  1. In a glass jar, combine the buttermilk with the heavy cream.
  2. Cover the jar tightly with cheesecloth or other breathable material. Let sit at room temperature (70 to 75 degrees) for 24 hours.
  3. Remove cloth, stir. It will be thick but will get thicker. Screw on a lid, and refrigerate for another 24 hours before using.
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Cheese Fondue

Cheese Fondue

This classic family and friends traditional favorite is easy to make. There is nothing more cozy than a communal meal with loved ones. Enjoy!

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Cheese Fondue
Classic cheese fondue. Cheese and white wine are the center pieces of the dish. Beer or broth can be substituted for another occasion. The list of fondue dippers is endless. I've included a substantial list, but feel free to try anything that goes with cheese.
Cheese Fondue
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
What You Need - For the Fondue
  • 2 cups Pinnacle Cheese or any alpine cheese (gruyere, emmental, appenzeller)
  • 2 cups Clau d' ville Cheddar Cheese or other cheddar cheese
  • 2 tablespoons cornstarch
  • 1 cup dry white wine Sauvignon Blanc
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 tablespoon Kirsch or other brandy
  • 1/4 teaspoon nutmeg ground
  • 1 teaspoon Dijon mustard optional
What You Need - For Dipping
  • bread pieces french or sourdough in 1" cubes
  • apples 1" cubes
  • cherry or grape tomatoes
  • broccoli steamed
  • new potatoes roasted
  • mushrooms
Game Day Delights - For Dipping
  • potato chips
  • tortilla chips
  • soft or hard pretzels
  • bacon not too crisp or it will break off in the pot
  • ham, turkey or beef
  • kielbasa or italian sausage
  • meatballs
  • hotdogs 1" slices
  • pickles
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
What You Need - For the Fondue
  • 2 cups Pinnacle Cheese or any alpine cheese (gruyere, emmental, appenzeller)
  • 2 cups Clau d' ville Cheddar Cheese or other cheddar cheese
  • 2 tablespoons cornstarch
  • 1 cup dry white wine Sauvignon Blanc
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 tablespoon Kirsch or other brandy
  • 1/4 teaspoon nutmeg ground
  • 1 teaspoon Dijon mustard optional
What You Need - For Dipping
  • bread pieces french or sourdough in 1" cubes
  • apples 1" cubes
  • cherry or grape tomatoes
  • broccoli steamed
  • new potatoes roasted
  • mushrooms
Game Day Delights - For Dipping
  • potato chips
  • tortilla chips
  • soft or hard pretzels
  • bacon not too crisp or it will break off in the pot
  • ham, turkey or beef
  • kielbasa or italian sausage
  • meatballs
  • hotdogs 1" slices
  • pickles
Cheese Fondue
Instructions
  1. Grate the cheeses. Combine the cheese with the cornstarch. Toss together until all of the cheese is thoroughly coated
  2. On the stove over medium-low heat, bring the wine, lemon and garlic to a simmer. Add the cheese to the simmering liquid a little at a time. Sir well between each additional to ensure a smooth fondue.
  3. Once smooth, add the brandy, nutmeg and mustard. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.
Recipe Notes

You can also use a crock pot. For that method mix the cheese with the cornstarch and coat well. Then simply add all of the ingredients to the pot and let it heat slowly, stirring often.

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Lemon Cheese

Lemon Cheese

Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

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Lemon Cheese
Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.  
Lemon Cheese
Cuisine American
Keyword soft cheese
Servings
Ingredients
  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt
Cuisine American
Keyword soft cheese
Servings
Ingredients
  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt
Lemon Cheese
Instructions
  1. Warm milk to 165 F, stirring often to present scorching.
  2. Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky.
  3. Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese.
  4. Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind.
  5. Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.
Recipe Notes

Notes:

  1. You may go up to 190 F to help your milk coagulate.
  2. You may add more lemon juice if your milk doesn't coagulate.
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Mac and Cheese

Mac and Cheese

Gooey goodness. More cheese, less pasta. This mac and cheese is a blue ribbon winner for the family!!

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Mac and Cheese
Mac and Cheese
Course Accompaniment
Cuisine American
Servings
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Pound elbow macaroni or cavatappi
  • 1 Quart milk
  • 6 Tablespoons butter
  • 1/2 Cup all-purpose flour
  • 3 Cups Pinnacle Cheese Grated
  • 3 Cups Clau d' ville Cheddar Cheese Grated
  • 1/2 Tablespoon sea salt
  • 1/2 Teaspoon black pepper Freshly Ground
  • 1/2 Teaspoon nutmeg Ground
  • 1 Cup parmesan cheese Or other cheese topping
Course Accompaniment
Cuisine American
Servings
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Pound elbow macaroni or cavatappi
  • 1 Quart milk
  • 6 Tablespoons butter
  • 1/2 Cup all-purpose flour
  • 3 Cups Pinnacle Cheese Grated
  • 3 Cups Clau d' ville Cheddar Cheese Grated
  • 1/2 Tablespoon sea salt
  • 1/2 Teaspoon black pepper Freshly Ground
  • 1/2 Teaspoon nutmeg Ground
  • 1 Cup parmesan cheese Or other cheese topping
Mac and Cheese
Instructions
Macaroni
  1. Preheat oven to 375 degrees F
  2. Drizzle oil into large pot of boiling water. Add macaroni and cook according to directions on the package.
  3. Drain well.
Sauce
  1. Melt butter in a large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring constantly with a whisk.
  2. Add milk and cook until thickened and smooth.
  3. Remove from heat.
  4. Add Pinnacle and Clau d' ville Cheddar, salt, pepper, and nutmeg.
  5. Stir well.
Combine and Bake
  1. Add cooked macaroni to sauce and stir well.
  2. Pour into 3-quart dish.
  3. Sprinkle Parmesan on top.
  4. Bake for 30 to 35 minutes, or until sauce is bubbly and browned on top.
Recipe Notes

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