Creme Fraiche

Crème fraîche is a rich, creamy, and slightly tangy dairy product that’s incredibly versatile in both sweet and savory dishes. Made from heavy cream and a small amount of buttermilk, it has a smooth, luxurious texture that makes it perfect for stirring into soups, dolloping onto desserts, or adding to sauces for extra creaminess. It’s easy to make at home with just two ingredients and a bit of time for fermentation. Unlike sour cream, crème fraîche doesn’t curdle when heated, making it a wonderful addition to hot dishes as well.

Ingredients:

  • 1 cup heavy cream (pasteurized, not ultra-pasteurized)
  • 2 tbsp buttermilk

Instructions:

  1. Mix the ingredients: In a small bowl or jar, combine the heavy cream and buttermilk. Stir well to ensure the buttermilk is evenly distributed throughout the cream.
  2. Let it thicken: Cover the bowl or jar loosely with a clean cloth or lid. Let the mixture sit at room temperature (around 70°F) for 12 to 24 hours, or until it thickens to a creamy, spreadable consistency.
  3. Refrigerate: Once the crème fraîche has thickened, give it a good stir and store it in an airtight container in the refrigerator. It will continue to thicken slightly as it chills.
  4. Serve: Crème fraîche can be stored in the fridge for up to 10 days. Use it as a topping for fruit, desserts, soups, or stirred into sauces for a rich, tangy flavor.

This homemade crème fraîche is smooth, tangy, and incredibly versatile, adding a touch of luxury to both everyday meals and special dishes.

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