Prep 8 hrs
Cook 0 mins
Pronounced: krehm FRESH. This Creme Fraiche is made just slightly different from the other recipes I have checked out. It is a matured, thickened cream with a slightly tangy, nutty flavor, and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents for creme fraiche can be obtained by adding buttermilk or sour cream. Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home.
- 236.59 ml whipping cream
- 29.58 ml buttermilk
- Combine whipping cream and buttermilk in a glass container.
- Cover and let stand at room temperature (70F) from 8 to 24 hours or until very thick.
- Stir well before covering and refrigerate up to 10 days.