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!

Printable Recipe

*Camilla’s Recipe:
5 servings

Ingredients:

• 1/2 pound bacon
• 1 leek, quartered and sliced
• 1 C creme fraiche
• 1 C milk
• 1/2 C frozen peas
• pasta
• salt/pepper to taste

Greasy Pot Recipe:
 5 servings

Ingredients:

• 1/2 pound bacon
• 1 boneless chicken breast
• 1 leek, quartered and sliced
• 1 C creme fraiche (or whipping cream)
• 1 C milk
• pasta
• salt/pepper to taste

Do this:

Cut bacon and chicken into small pieces. Brown the bacon until crispy and place in a bowl. Sauté leek in the bacon grease until translucent and place in bowl with the browned bacon. Pour bacon grease into heated dutch oven and brown the chicken pieces. When chicken has browned, add the bacon, leeks, creme fraiche, and milk. Salt & pepper to taste. Simmer for 10 minutes to incorporate flavors and thicken slighty with Wondra Flour. The sauce will get thicker after it is poured onto the pasta.
Start boiling the pasta when all sauce ingredients are simmering.

*Follow the same procedure with Camilla’s recipe omitting the chicken and add the frozen peas to the sauce.

Cut bacon into small pieces and brown in frying pan. Remove from grease and place in bowl

Slice and quarter leek 

Sauté chopped leeks in bacon grease until translucent. Place in bowl with browned bacon 

Leeks and bacon in bowl 

Cut boneless chicken breasts into small pieces and brown in bacon grease

Add the leeks and bacon to the browned chicken

Simmer for 10 minutes after adding the creme fraiche and milk. Thicken slightly with Wondra flour and serve on pasta