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Crème Fraîche 3 Ways

03 Mar

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:

  1. Use it as a substitute for yogurt, sour cream, or even mayonnaise in most recipes.  Give it a shot!
  2. A very simple (and healthy) dessert or snack idea is to add a dollop on top of some fresh berries and drizzle with honey.
  3. 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?

Cheers, Olivia

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1 Comment

Posted by on March 3, 2012 in 3 Ways, Food

 

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One response to “Crème Fraîche 3 Ways

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