Many of you may be saying “What the heck is crème fraîche?” (Pronounced: ‘Krem fresh’)
I’m glad you asked. If sour cream had a sexier, less sour, more amazing twin that was better at almost everything, it would be crème fraîche.
If you don’t care for sour cream, you may still like crème fraiche. I don’t much care for sour cream, but find crème fraîche to be delicious.
It’s also used in omelets and scrambled eggs and many other things to an amazing effect.
The simple recipe is below
Crème Fraîche
Ingredients:
16 oz heavy whipping cream
1 oz buttermilk
Equipment:
Wooden spoon
Glass jar with a screw on lid to store crème fraîche in.
A coffee filter
A rubber band
A cool, dark place.
Instructions:
Pour the whipping cream into a glass jar with a lid large enough to hold 17 oz of liquid with a bit of space on the top so that you can get the wooden spoon in there.
Pour in the buttermilk on top of the whipping cream in the glass jar, and stir gently, but thoroughly.
Place the coffee filter over top the jar, and secure with the rubber band.
Put in a cool dark place for a full 24 hours.
After 24 hours your crème fraîche is ready to rock.
Remove the coffee filter and rubber band, and taste the crème fraîche with a spoon to sample the awesomness you’ve just created.
Screw on the lid and store in your refrigerator.
Sources and opinions vary, but you should be able to store it for at least a few weeks, refrigerated.
Wild Cookery! 