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You may use Crème Fraîche in so many instances where sour cream or heavy cream is called for. It’s perfect over vegetables or fruit and makes delicious sauces. The great thing about Crème Fraîche is that it doesn’t curdle with heat. You can whisk it into pan juices just as you would cream or butter. It’s easy to make at home. You must use non-ultrapasteurized heavy cream however. Try to use cream that is organic and comes from a small dairy.
- 1 Cup Non-Ultrapasteurized Heavy Cream
- 1 1/2 Tablespoons Buttermilk
- In a medium-size glass jar combine heavy cream and buttermilk. Cover and shake well. Set aside at room temperature – anywhere between 60 and 70 degrees – for 10 to 24 hours until cream becomes thick. If the room is warmer it will take less time to thicken.
- Remove lid and give a good stir. Replace lid and place in refrigerator so that cream doesn’t ferment any more. Crème Fraîche will keep for 1 week refrigerated.
- No need to worry about Crème Fraîche spoiling while out on the counter. The acid in the mixture prevents bacterial disease associated with dairy products.
- Makes 1 Cup
- Uses For Crème Fraîche:
- Whisk Crème Fraîche into sauces calling for butter or cream. It gives extra body and a velvety texture.
- A dollop of Crème Fraîche as an elegant finish for fruit tarts and other desserts.
- Add a bit of honey to Crème Fraîche and serve over berries or sliced fruit.
- For breakfast as a creamy spread for toast, scones, or muffins.
- © Victoria Hart Glavin
