DIY Crème Fraiche

IMG_7809

Aw, yes, crème fraiche (pronounced KKKREM FRESH in the most obnoxious French accent possible.) It’s the snooty, more sophisticated cousin to sour cream. Crème fraiche is thicker, less tangy, slightly nuttier in flavor, and it is delightful in both savory or sweet dishes. It also has a higher butterfat content compared to sour cream, which makes it a great addition to sauces and soups because it won’t curdle at higher temperatures.

IMG_7818

Also stacked against sour cream, crème fraiche is more difficult to find in grocery stores (especially in our rural neck of the woods) and it is more expensive. So chic. So European.

IMG_7816

The good news is that it’s quite easy to make crème fraiche in the comfort of your own home, where you can call it “cream fraytch” if you are true, red-blooded Ohioan like I am. All you need is a pint of heavy cream, real buttermilk, and a little patience. The stand-in buttermilk mixture of milk and vinegar or lemon juice won’t work in this recipe because the heavy cream needs the active bacteria found in the true buttermilk to get that crème fraiche explosion going.

IMG_7822

To make the crème fraiche, combine the pint of cream and 3 tablespoons of the buttermilk in a sterile mason jar. Give it a good stir, secure a coffee filter over the top of the jar using a rubber band, and place the jar in an oven or a draft-free place for about 24 hours. The mixture will thicken. After the 24 hours are up, give the mixture another stir and put the jar in the fridge for another 24 hours. When this time has passed, you will find a magnificent jar of homemade crème fraiche waiting for you and ready to jazz up any and all food you make. My current favorite way to use it is to treat myself to fresh strawberries, a dollop of crème fraiche, and a small drizzle of local honey. It is so lovely.

If you are interested in making this recipe, here is the helpful video I watched before I embarked on this fun experiment. Good luck!

Source: Food Wishes

5 Comments Add yours

  1. Unsmileys says:

    thanks for sharing. I didnt know we could make DIY creme !
    ______________________________________________________________________
    Hi 🙂
    Please check out my blog http://unsmileys.wordpress.com/ & facebook page https://www.facebook.com/pages/One-and-the-same/657216377728715?fref=ts if you want 🙂 You can also join me on bloglovin.Thank you so much.It means a lot. And you have a really nice blog 🙂 Best wishes
    Happy blogging

  2. Joann O'Neill Damko says:

    Your description makes my mouth water!

  3. khaki says:

    does the oven need a pilot light on? otherwise what’s the point of the oven? ‘cuz I wanna make this but my oven is not warm from pilot light..looks so relish!

    1. Lolly says:

      Ootz. Should have clarified- I turned my oven on for 5 minutes, then shut if off, and then put the jar in. Just so it was slightly warmed. I believe any area in your that is protected from a draft would work great!

Thank you for visiting Lolly's Sweet & Savory Treats. I love to read your comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s