Cultured Crème Fraîche has a lighter viscosity and a milder flavor than American-style sour cream. This recipe yields about 2 cups.
To prepare Cultured Crème Fraîche, follow the preceding recipe for Cultured Sour Cream but omit the coconut oil. Culture the cream for 24 hours or until it has reached the desired tanginess.
After culturing, stir the cream thoroughly. Seal the container and place in the refrigerator to chill and thicken for 12 hours before using. The Crème Fraîche will continue to develop flavor as it chills.
Various chopped fresh herbs can be stirred in prior to serving, if desired, to accommodate various ethnic cuisines (cilantro Crème Fraîche, for example, is an excellent topping for Tex-Mex Cuisine).
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Greek-Style Yogurt
Photo courtesy of Jason Friedman
This recipe produces a thick, creamy, tangy, unflavored and unsweetened yogurt that requires no additional thickening agents such as food starches or gums. So why make your own yogurt? Because most commercial non-dairy yogurts, even the “plain” varieties, have too much sugar added, too many thickening agents added and yet are still too runny to be useful for savory condiments such as Greek Tzatziki and Indian Raita (which require a thick, unsweetened yogurt base). Of course this yogurt can also be sweetened to your liking with organic sugar, natural syrups, fresh fruit or fruit preserves.
The yogurt is made using a blend of whole raw cashews and pure soymilk. The micro-fine solids from the whole raw cashews act as a natural thickener. They also contain the ideal amount of natural sugar (which pure soymilk lacks) to feed the yogurt culture. This combination works synergistically, producing results that cannot be accomplished using soymilk or cashew milk alone.
For consistent results, I recommend using a commercial yogurt maker. Yogurt makers maintain the yogurt at a specific temperature for an extended period of time and are convenient and reasonably affordable. You will also need a candy thermometer or an instant-read thermometer to gauge the proper temperature of the yogurt base as it is warmed on the stove before adding the yogurt culture.
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This recipe yields about 5 cups of yogurt. The yogurt can also be cultured using a large slow-cooker (crock pot) and short, pint-size mason jars (canning jars). To do this, fold a cloth kitchen towel in half, and then in half again, and place on the bottom of the slow-cooker. Set the temperature to “warm”.
It is important to make sure all your containers and working tools are very clean before you begin so as not to contaminate the yogurt with undesirable bacteria or molds.
Ingredients:
1 quart (4 cups) pure soymilk
1 cup (5 oz by weight) whole raw cashews
½ cup commercial plain soy yogurt* or yogurt from the previous batch; or commercial non-dairy yogurt culture** as directed on the package
*Commercial plain soy yogurt is necessary to get the yogurt started. After that, new batches of yogurt can be started with ½ cup of yogurt from the previous batch. Commercial plain soy yogurt usually contains some sugar, but only a trace amount will be present after blending with the soymilk and cashew mixture. The trace amount of sugar will then become even more dilute when making subsequent batches using yogurt from the previous batch.
When purchasing commercial soy yogurt, be sure the expiration date is not too near, as fresher yogurt will contain more bacterial potency than yogurt that has been stored in market refrigerators for long periods of time. In my experience, commercial almond milk and coconut milk yogurt did not work well as a starter yogurt.
**Commercial non-dairy yogurt culture is packaged and sold in a convenient powdered form and can be purchased from CulturesforHealth.com or BelleandBella.com.
Technique:
When you are ready to begin, remove the glass jars and switch on the power to warm the yogurt maker (or slow-cooker). Rinse the cashews to remove any debris, drain and place them into a blender (they do not require pre-soaking). Add the soymilk and process on high speed for 2 full minutes.
Pour the mixture through a strainer into a 2-quart saucepan. This will capture any larger stray particles; a nut milk bag is not required. If using a candy thermometer, clip it in place in the saucepan, making sure the tip is not touching the metal. Place the saucepan over medium-low heat. Stir slowly and continually until the temperature reaches 100°F. This will only take about 2 minutes. If you’re using an instant-read thermometer, check frequently to gauge the temperature while stirring. Remove the saucepan from the heat. Do not exceed 110°F. This is important! If the mixture is too hot, it will destroy the culture. You can also test the mixture by placing a few drops on your wrist; if it’s comfortably warm, you’re good to go. Whisk in the yogurt starter until thoroughly blended. Pour the mixture into the yogurt jars. Do not screw the lids on the jars. Set the open jars into the yogurt maker or slow-cooker; put the unit lid in place and culture for 6 to 8 hours. After the 6th hour, taste a spoonful of yogurt. If it is thick and has a nice tang, it is
ready. If not, continue to culture for an additional hour or more. If the yogurt is not tangy after the 8th
hour, the yogurt starter was not viable.
After culturing, screw the lids on the jars and refrigerate for a minimum of 12 hours. This will further develop the flavor. While refrigerating, a small amount of liquid, or whey, may collect on the sides and bottom of the jars. This is normal. Consume the yogurt within 3 weeks (because this is a cultured food, it may stay fresh longer, but 3 weeks is a rough guideline). Be sure to reserve ½ cup for starting your next batch.