Crème Fraîche is cultured milk fat at it's finest.
Crème fraîche (pronounced- krem fresh) is similar to sour cream, but like sour cream from HEAVEN. The cultured heavy cream is tart, light and buttery. It has a luxurious quality, like edible white velvet. It's French! That's why it so awesome.
- This creamy concoction won't curdle when heated, which makes it ideal for creamy sauces.
- Unlike sour cream it can be whipped which makes it incredible on desserts.
- It pairs well with both, savory and sweet foods!
- Because it's cultured, it contains beneficial bacteria, excellent for your immune system and digestion.
In order to culture heavy cream you'll need some kind of starter like buttermilk, yogurt or a bit of creme fraiche from a previous batch. You'll also need, a glass jar with a lid or a glass or ceramic bowl & a clean dish cloth towel or plastic wrap to cover.
How to Make Crème Fraîche
- 1 Cup Heavy Cream (not ultra-pasteurized)
- 1 T. Buttermilk or plain yogurt
On the stove heat the heavy cream to just lukewarm. If your house is really warm, you can skip this step. Then, combine cream and buttermilk in a jar with a lid. Stir. Set out on the counter to culture for 24 hours. Stir and refrigerate for 6-12 hours to set.
Makes 8 oz. Keeps for 10 days in the fridge.
My favorite ways to use crème fraîche...
On potatoes, sweetened with brown sugar and served with strawberries, a dollop in pasta sauces, with caviar or made into veggie dip.
More recipes that call for crème fraîche.