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Crème Fraiche (French Sour Cream)

Yields1 ServingPrep Time5 minsCook Time20 hrsTotal Time20 hrs 5 mins

"Creme fraiche, (properly spelled "crème fraiche"), is a cultured cream, meaning it has been soured and thickened with live bacterial culture. Compared to sour cream it has a lower water content and a higher fat content. It has a nutty, tangy flavor that lends a little acidity to any dish." "Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers."

 1 cup heavy creme or "whipping cream"
 1 ½ tbsp buttermilk
1

During winter months or a cooler temperature, I warm up the cream until just warm then...

2

In a sanitized, seal-able jar, combine the cream and buttermilk, gently stir a couple times to mix. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, 16-24 hours.

3

Stir and chill well before use. (Will keep in the fridge for up to 2 weeks.)

4

Use this anywhere you would use sour cream. After you have made it a couple times, you may find yourself having more than one batch in the fridge at a time. Example, once finished and chilled, add 1-2 tablespoons of hot horseradish and a tablespoon of roasted garlic, for an excellent accompaniment to prime rib or steak.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories26