Crème Fraîche

Frosting, sauces and garnishes

Yield: about 1 cup
Recipe: 128/200
“Back to Baking”, pp. 320

Crème fraîche

     I had never before done crème fraîche and although I was nervous to make it as I am with all fermented foods, it was pretty straight forward to make. Mine cultured for 36 hours as it is pretty humid here, and the cream thickened quite a lot. Since I was making this to accompany a dessert, I naturally assumed that this cream would be a bit sweet, forgetting of course that it is fermented with buttermilk so it does taste a bit sour. I realize now after trying a few different things that I really do not like anything sour in my desserts, especially not sour cream. However, if you do, this crème fraîche will be perfect for you and you can add little dollops on a variety of desserts. To each our own! 

Ingredients:

  • 1 cup whipping cream
  • 1 tablespoon buttermilk

Directions:

  1. Stir the whipping cream and buttermilk together, and pour the mixture into a plastic or glass container. Place this container into a bowl and fill the bowl with hot tap water, just to the level of the cream. Place this in a warm, draft-free place to culture for 24 to 48 hours. Time will depend on humidity.
  2. Check the fragrance of the cream for a fresh citrus or sour aroma, and chill the crème fraîche without stirring until set, about 3 hours.
  3. To use, spoon off the crème fraîche and dispose of the liquid whey at the bottom. The crème fraîche will keep in the fridge until the best-before date of the cream.

Valerie

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