Directions
I have a bit of a love affair with Créme Fräiche.
I'll buy it and lick scrape the container to get every last bit of that luscious, rich, creamy goodness.
Créme Fräiche is basically fancy French Sour Cream.
But on a 'whole nother level'.
I love keeping some on hand to use in different dishes. It's more stable than sour cream which means it doesn't break up as easily when heated. A little dollop on top of a soup can make the soup transcend into glory. A little too much hyperbole?
I just love this stuff. I'll put some on a potato, pierogi's, soup, mix it into a spread and use it anywhere I'd use sour cream.
And I may be in trouble now. I just learned how to make it, at home.
Be still my heart.
Sorry, I do tend to get carried away when it comes to this. I love, love, love Créme Fräiche.
All that being said, it's so dead easy to make at home.
2 ingredients, 12-24 hours and VOILA-- Créme Fräiche.
I mean it, it's that easy.
One little side note here. I love buttermilk and in fact I like to drink it, plus I also use it in several recipes, such as these, my Suncoast Tea Bread. I also use it in biscuits, Scones, Soda Bread, Æbleskiver (Danish pancakes balls, Pandekager, and Koldskål (Cold Buttermilk Soup).
And the Créme Fräiche also gets used in several recipes, such as these Lavender and Lemon Scones, or these Ploughman Scones
I don't eat it all by the spoonful.
Usually. However, if you don't drink the buttermilk or use it in a recipe right away, you can always freeze it in 1/2-1 cup measures for future recipes.
And the Créme Fräiche can keep up to 10 days in the fridge, but I bet it won't last that long.
I have plans for it. Print
Home made Créme Fräiche
Yield: 4-6 Servings
Author: Sid's Sea Palm Cooking - adapted from a couple of recipes
prep time: 5 Mcook time: total time: 5 M
Just a dollop or more of this luscious home made Créme Fräiche can help transform any spread, or make the rustic baked potato come alive.
ingredients:
1 cup heavy cream (heavy whipping cream)
2 tablespoons full fat Buttermilk
instructions:
How to cook Home made Créme Fräiche
Whisk the cream and buttermilk together in a small glass bowl, and cover with a clean dish towel. Allow to sit at room temperature for a minimum of 12 hours, or up to 24 hours. Mine sat just from 11 am to about 9 am the next day. The mixture will thicken. Spoon into a small dish with a lid and place in the refrigerator to cool down.
This will keep up to 10 days.
Use liberally on a baked potato, in a cream cheese spread, or anywhere you would usually use sour cream.
Created using The Recipes Generator
