Today, I will tell you how to make Crème fraîche. You might wonder what that is, well, it’s something like whipping cream, but thicker. I guess. Ahhh, the wonders of Dairy Products are great and I love to broaden your perspective.
Honestly, I don’t use Crème fraîche very much at home. I guess it just never really entered my cooking because I wasn’t cooking as much as I do here now. However, I know that it is used to add to soup, like tomato soup.
Wikipedia says the following:
“Crème fraîche (literally ‘fresh cream’) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.” (Source: Wikipedia)
That pretty much explains what it is and it is used often for thick sauces, e.g. gravy, but it can also be used for desserts if you add a little sugar.
How to make this wondrous thing you ask? Easy!
– 250ml whipping cream
– 2 tbsp. buttermilk
Measure and add the buttermilk to the whipping cream, stir well and cover with plastic wrap. Place the container in a warm spot for 24 hours or until thick and creamy.
I had it sitting in my kitchen and that worked perfectly fine. I stirred the cream in between a little and once it was thick I placed it in the fridge. There it thickened perfectly and was almost the consistency of cream cheese when softened.
As I said, it can be used in sauces/gravy or soups, makes them real nice and creamy. You can also use it for Onion Tart. Tomorrow I will present you with that recipe.
Happy supper making!