Monday, September 19, 2011

Crème Fraîche--How to Make it

I decided to post from time to time a simple recipe that can be useful and, despite its simplicity, is not so obvious. Today, it is about crème fraîche. You can buy it easily in France or other European countries. But in the U.S. until recently, and at least in my area, it was not always available. And I still like to make my own crème fraîche. The list of recipes calling for it is almost endless. Crème fraîche is thick and creamy but is neither sweet nor sour. Crème fraîche is used in various cakes and tarts, like Tarte Tatin, other desserts, like the delicious Vacherin, some soups, sauces, various gratin dishes, and many other dishes. If you think about making your own crème fraîche to use it in any recipe two days from now, this is how you make it.

Crème Fraîche

1 cup heavy whipping cream (or 30 percent sweet cream),
2 tbsp buttermilk.

1. Mix both ingredients in a bowl and leave in room temperature for 24 hours.
2. Stir the cream and leave for another day.

Your crème fraîche should be ready in 2-3 days, depending on how warm your house is. It can be stored in a refrigerator for about a week to ten days.

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