Archive for March 30th, 2009
Creme Fraiche
Homemade creme fraiche
You will find that some of my recipes ask for Creme Fraiche so I would like to give you some information on what is and why I like to use it. Creme Fraiche originated in France and is at least 28% milk fat which has been slightly soured with bacterial culture. It is slightly tangy and slightly nutty in taste but so much better than the sour cream we are familiar with. Wikipedia has a very good definition if you care to learn more.
Creme Fraiche is used in some Western European countries including the Scandinavian countries which is how I became aware of it. It is available in the U.S. but hard to find in many areas and quite expensive. Our neighborhood grocery was able to special order a case for us which we were able to freeze with no problem. But… we now make our own because it is sooo easy to make and saves money 
Thickened and ready to use
Purchased Creme Fraiche
Creme Fraiche ingredients:
- 8 oz. regular or heavy whipping cream (pasteurized)
- 1 T buttermilk
Do this:
Heat the pasteurized whipping cream in a saucepan to warm to touch. Stir in the buttermilk, pour into a jar or container and cover with a cloth. Let sit at room temperature 6-12 hours or until it starts to thicken to the consistency of yogurt. It can then be placed in the refrigerator with a tight lid and will keep for up to 10 days. The Creme Fraiche will continue to thicken in the refrigerator and will become a bit more tangy as it sits. If needed or desired in your recipe, it can be whipped – cool!
