There are changes afoot at Jo Blogs Jo Bakes. It’s all very exciting and involves a lot of behind the scenes research, planning and work going down at the Apple Chapel. Which is all good! Everyone needs a passion in life and all things food is most certainly one of the biggest in my life…
In keeping with said changes, I’m now introducing something that had been suggested to me time and time again but it never formed part of my editorial calendar before, such that it is. My Grand Plan has almost always been two posts a week which are typically 3-4 paragraphs of writing long, based on story telling narrative with lots of step by step photos illustrating how to make my latest recipe or technique.
Which mostly happens but it’s an awful lot of (highly pleasurable) work and it can be a struggle to devote the man hours you need before you can hit the publish button. Until the day I find fame, and have a minion or ten to help out (oh, to be the Pioneer Woman!) with the time consuming technical side of blogging, this JoJo will have to fly solo.
Regular readers who follow me on Facebook will know I post photos of what I am cooking day in day out but all too often, requests to put up the recipes for dinner ideas that I’m making end up just a sentence long description attached to the photo. I want to share more. A few make it to the Notes section of my Facebook page.
As I’ve finally hit the steep incline part of the learning curve of DSLR shooting, I’m finding the photos I’m producing are getting finally approaching the implausibly high expectations I set for myself at the beginning and are good enough to make it to the blog, where I like to try to only post the best of my efforts (note my best is certainly not the best – but life is about the journey, not the destination).
And so, without further ado, I’m introducing a new category on the blog, which will feature only one to two photos, a quick introduction and a printable recipe. Finito. This post is way longer just so I can introduce what is going on. One of those exciting new developments I’m working on is incorporating video into the blog so you may find a short video or two creeping in too like this one:
Homemade Creme Fraiche from Just Jo on Vimeo.
Look at how thick and creamy it has turned out! The recipe is absurdly easy I did not believe it could work when a friend shared the link to it being made on her own FB page. It’s so thick, luscious and creamy with a pleasant amount of tang you’ll never want to buy a tub in your weekly supermarket shop again.
Whilst hardly a meal in itself, crème fraîche is undoubtedly a delicious adjunct to many a meal and you may just may need some for a not-too-distant future blog post. Just sayin’. Thank you for reading and watch this space…
- 284 ml pot of double cream
- 3 tbsp buttermilk
- One sterilised jar
- A coffee filter or some muslin and string
-
Sterilise a glass jar by running through the dishwasher on a hot cycle and allowing to cool to room temperature or wash with very hot, boiling water, rinsing well before placing in a low oven until it has dried. Again, allow to cool to room temp before using.
-
Stir the cream and buttermilk together then cover the jar with coffee filter paper or fold up some muslin 2-3 times and fasten around the jar with strong. You want the cream to breathe so don’t use foil or cling film.
-
Leave to stand for 24 hours. That’s it! If you have a very hot kitchen, it may be ready in less time so take a peek and see if it has thickened by wiggling the jar. When it has soured and thickened, refrigerate and use within 7 days. How easy was that?!
This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!
Like this post? Then why not try these related recipes:
-
- Vanilla Yogurt Cake
-
- Instant Pot Greek Yogurt
-
- Instant Pot UHT Milk Yogurt
Good luck with the new project. I have really enjoyed all your blogs so far and to tell the truth I thought everything was perfect!!
Thank you Maureen, that’s extremely kind of you to say. All will become clear in due course! And I’ve already got next week’s posts ready to go today 😉
Good luck. Your pictures are fantastic.
Thank you Chef 😀
I never realised just how easy it was to make your own creme fraiche. You have enlightened me! Also, I can’t wait to see your changes though I will still always love your blog just as it I now 🙂
That’s lovely to hear thank you Laura. Enjoy the creme fraiche!
I made my own CF for some years ago just because I couldn’t find it here and when I finally did it cost more then I were used too, living in a another country and still comparing prices can sometimes be a good thing cos then I have to make it my self 🙂 I absolute gonna give your recipe a try actually I think it is better then that one I use :D.
Well I hope it meets your expectations Ann-Sofie, thanks for stopping by 😀
Hey Jo,
Do you think this would work with single cream, say 35 % fat. We, unfortunately don’t have your lucious double cream.
Thanks
Ann
Hiya Ann! I haven’t tried single cream myself but it may well work – I’d probably add a bit more buttermilk and leave it a full 24 hours. It’s not likely to be as thick but it should still thicken up given long enough 🙂