This Crème Fraiche recipe will give you a silky, tart cream that you can use in both savory and sweet dishes.
Crème de la Crème Fraiche
Crème Fraiche has been described as being like sour cream and in many ways, it is, but in many important aspects, it is not. You can use your Crème Fraiche to top savory foods. A spoonful of Crème Fraiche on a potato or a bowl of chili will elevate your food to a new level. But unlike sour cream, Crème Fraiche has a very high fat content so that cooking it directly in your savory foods won't cause it to curdle. Crème Fraiche is thick enough to be able to hold air so it can be whipped like whipped cream. Crème Fraiche can be hard to find or, if you can find it, can be on the expensive side, but with a good Crème Fraiche recipe, you can make your own in about a day.
Crème Fraiche Recipe
Crème Fraiche is made at room temperature. I'm not one for leaving diary products out for any extended period of time, so I looked into the science behind the method. The buttermilk that is used to make Crème Fraiche is full of good bacteria, so as the Crème Fraiche develops, it's protected from any bad bacteria that might try to invade your food.
- You will need a saucepan and a glass bowl or jar.
- Be absolutely sure that the bowl or jar is very clean.
- 1 cup of heavy or whipping cream (don't use ultra-pasteurized, it will take much longer to thicken)
- 1 tablespoon of buttermilk
- Slowly heat the cream in a saucepan to 105 degrees Fahrenheit.
- Do not let the cream boil.
- Remove from the heat and add the buttermilk. Pour into your bowl or jar.
- Cover loosely with plastic wrap.
- Stir every 6 hours.
- In about 12 hours, your Crème Fraiche should be ready but it can take up to 24 hours to thicken properly.
- Your Crème Fraiche should be a little tart and thick, but still pourable.
- Store in your refrigerator. It can keep for up to 10 days.
- Use on anything you can imagine.