Home Made Creme Fraiche

Creme Fraiche is all the rage on the Food Network cooking channels, but it is ane of those ingredients that I've been too ~~stubborn~~ old fashioned to try, until now.

Well, my curiosity got the amend of me as well as creme fraiche went onto my grocery list. You tin sack imagine my stupor when I saw the toll of it (at to the lowest degree at our market) was $7+ per cup!!! That's only crazy.

So inward my ~~penny pinching~~ thrifty mindset,(and wanting to know what all the creme fraiche hubbub was about), I laid out to encounter if I could MAKE it. I was shocked at how easy, inexpensive (and fun) it is to do. Yes, it takes a yoke days to make, but 99.999% of that fourth dimension is only waiting for it to "cure".

2 cups of heavy whipping cream (at to the lowest degree 45% butterfat)
3 tablespoons buttermilk (OR) apparently yogurt (see note)

That's it!!

Mix the 2 ingredients together well, as well as seat it into a real construct clean drinking glass jar. Cover it loosely as well as permit it sit down on your kitchen counter for 24 hours (room temperature should live on 70° to 75°).

It's proficient if y'all laissez passer on it a quick stir afterward 8 hours, but that isn't absolutely necessary.

After 24 hours, it volition even as well as thence appear a lilliputian thin, but that's OK. Put a lid on the jounce as well as seat it inward the refrigerator for some other 24 hours. After 24 hours inward the fridge, it volition thicken upward as well as live on develop to purpose inward whatsoever recipe that y'all would ordinarily purpose sour cream for.

The flavour volition live on real mild at this stage, but it volition larn tangier the longer it sits inward the refrigerator (keeps nearly seven to 10 days).

People nation it is the "mild cousin" to America's commercial sour cream, but I mean value it is much tastier than that. Of course, the flavour of your creme fraiche volition depend on the "flavor" (quality) of whipping cream, and brand (quality) of buttermilk.

Creme fraiche is excellent for baking sweet AND savory dishes. It is much more tolerant to heat (than commercial sour cream), so it works well in gravy or sauces as well as makes killer mashed potatoes!! Sweetened, it is prissy over whatsoever dessert, peculiarly fresh fruit. Can y'all tell that I am a recent convert??

NOTE: Many of the recipes for creme fraiche (that are online) insist on using UN-pasteurized cream, but I couldn't notice it, as well as thence I only used regular pasteurized heavy whipping cream as well as it worked fine.

NOTE: The buttermilk or yogurt that y'all purpose HAS to get got alive cultures inward it. The buttermilk at our marketplace was depression fatty as well as didn't advert "live cultures", as well as thence I opted for the same amount of organic unflavored yogurt amongst alive cultures as well as it worked real well.

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