Creme Fraiche

Creme fraiche is french for "delicious thick creme stuff that tastes amazing." That may not be a direct translation, but it's pretty close in my mind. It's great as a thickener in soups, in sauces, and even just poured over fresh fruit. It has a creamy, slightly sour (but not as much as sour cream), slightly nutty flavor. A small container at the grocery store will cost you your firstborn child (If you can even find it. The creme fraiche, that is. Not your firstborn.) but it's really easy to make your own. So easy, in fact, that you'll soon be looking for excuses to use it. And if you do use it enough, then you'll automatically have all kinds of excuses to hit the gym, too. Win-win.

Creme Fraiche

1 cup heavy whipping creme
2 T cultured buttermilk

Those are the two ingredients. Stir them together in a clean glass jar and cover. Let sit at room temperature for 8-24 hours*, or until thickened. Stir well and store in the refrigerator. The flavor will develop as the mixture ages. Use within 10 days.

*I know, you're thinking that leaving the heavy cream out of the counter for a day is crazy, but you really won't die after eating this stuff. The bacteria in the buttermilk out-compete other bacteria that would make you sick.

0 Click For Comments:

Post a Comment

Pin It button on image hover