Crème fraîche is a French cream product that has similarities to sour cream. cream cheese, and yogurt. It is thick, smooth and creamy, containing between 18 ad 36% fat. The flavor is tangy, similar to sour cream and the texture is easily spreadable. It lends itself to both sweet and savory dishes.
Here are three things to try:
- Use it as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. Give it a shot!
- A very simple (and healthy) dessert or snack idea is to add a dollop on top of some fresh berries and drizzle with honey.
- Potato Gratin with Gruyère and Crème Fraîche
A fact about crème fraîche that is good to know is that it can be cooked or reheated without curdling. This makes for easier use and a creamier outcome.
If you are unable to find it or would like to make your own, it is vary simple. Here’s the recipe:
2 cups heavy cream
2 Tablespoons buttermilk
Stir the buttermilk into heavy cream in a glass container that has a lid (quart canning jar would be perfect).
Leave the container partially covered, and let it sit at room temperature until it’s at your preferred thickness, about 8 – 24 hours.
Stir the contents and refrigerate for up to two weeks.
There are lots of varieties to this recipe. Some cook for a short period, some use yogurt, some vary the amounts of buttermilk ratio. I imagine that all will produce a similar product.
Have you ever tried making it?