Similar to sour cream or yogurt, crème fraîche is a tangy thick cream that can be used in sauces, soups, or even spoon over fresh fruit. For a sweeter treat, you can even whip it up with a mixer and add a bit of sugar and vanilla for some amazing tasting whipped cream.
To create crème fraîche, the lactic acid bacteria in the buttermilk does two things – it causes the cream to thicken, and it creates an acidic environment that prevents the cream from spoiling. In the fridge crème fraîche will stay fresh for several weeks.
It differs from sour cream and yogurt in that because of its higher fat content, it will not curdle or separate when heated. So its perfect to stir into hot soups, pasta sauces, or any other sauces when you want to add a bit of creaminess.
To use another way, mix some of it with a bit of Pesto and use as a condiment or as a topping over grilled chicken or fish.
- 2 Tbsp buttermilk
- 1 cup heavy cream (35%)
- Stir heavy cream and buttermilk together, pour into a glass jar.
- Screw on lid and let sit at room temperature (about 70°F) for 8 to 24 hours.
- Stir well, then place in fridge for at least 24 hours before using (it will continue to thicken).
-Use within 10 days.