Creme fraiche is a French form of sour cream. It is not as sour as sour cream and contains a higher fat content. Because of the high fat content, creme fraiche won’t curdle, like sour cream would, so it can be used to finish heated sauces.
The sourness comes from the lactic acid in the buttermilk. The cultures in the buttermilk also act to add a high viscosity to the finished product.
Note: Cultures in the buttermilk will protect the cream from going bad. It is ok and necessary to let the mixture sit unrefrigerated until thickened.
Uses: over berries; cream in soup; whipped; Chantilly sauce over vegetables
- 2 Tbsp buttermilk
- 1 cup heavy cream
1. Bring buttermilk to room temp (min. 75F).
2. Heat heavy cream over very low heat not exceeding 100F. Remove from heat.
3. Pour cream in jar, pour buttermilk over cream and mix. Place lid on jar.
4. Keep in a warm place (min. 75F) for 12-36 hours until mixture thickens. Mixture can be placed in a warm
water bath to keep temp. Change water frequently.
5. Stir mixture after 12 hours. Once thickened, cover and refrigerate.
Note: Creme fraiche will keep refrigerated 7-10 days.