Crème Fraîche

Riding high after successfully making homemade ricotta cheese, I saw a recipe for homemade crème fraîche and decided to keep the momentum going (really I just wanted to use up some extra buttermilk I had no plans for, but the momentum thing sounds more exciting).

If you've never had crème fraîche (pronounced krem-fresh), it's a French soured cream (tangy like regular sour cream, but a bit thinner). It's used as a sauce or topping for both savory and sweet dishes. It's more expensive than sour cream and not always as easy to find (which is great motivation for making it yourself at home).

CRÈME FRAÎCHE

Yield: 2 cups

1 pint heavy cream

1/4 cup cultured buttermilk

1.      Heat the heavy cream to lukewarm, about 100º F. Remove from heat and stir in the buttermilk. Pour the mixture into a 1-pint glass container.

2.      Cover with a clean kitchen towel.  Leave in a warm spot (away from drafts) and let sit until it has thickened and has a slightly sour, tangy flavor, 18-36 hours (time depends on the temperature of your kitchen).

3.      Stir and refrigerate for another 24 hours before using. Can be refrigerated for up to 2 weeks.

This recipe is a compilation of many recipes I read online and one from Peter Berley.

lukewarm milk with buttermilk added

I made a double batch in a 1-quart jar

I used a rubber band to keep my towel on (looks like the sheik of dairy)

after 18 hours

after 20 hours

at 29 hours (jackpot!)

Here are some recipes I've made with crème fraîche: Salmon with Watercress-Herb Salad and Lemon Sauce, Mashed Potatoes with Fennel & Rosemary, Tagliatelle with Mustard-Crème Fraîche Sauce and Pears Poached in Red Wine.