Crème Fraiche

by Buck on June 15, 2010

Crème Fraiche is an elegant touch to many recipes and is easy and inexpensive to prepare in your kitchen.
It is extremely versatile and can be added to dishes that are heated without fear of curdling as is the case with sour cream. Crème Fraiche can be a boost to sauces used in cooking fish and there are many recipes with salmon that include crème fraiche. Beef Stroganoff benefits from crème fraiche as do many soups served with a dollop on top.

20090614CremeFraicheSorbetIn the summer season strawberries, blueberries and other summer fruits as a dessert after a luncheon in the garden or on the deck are the perfect end to the meal. The fruit is stepped up a notch if it is topped with a slightly sweetened crème fraiche. Give it a try, you will be pleased.

Creme Fraiche


2 cups heavy cream
4 tablespoons butter milk


Heat the heavy cream till just slightly warm to the touch
Remove from the heat and pour into a glass bowl
Add the buttermilk and give a stir
Cover bowl and let stand at room temp for 24 hours
Stir a few times when you think about it
After 24 hours it will be slightly thickened
Place in the Refrigerator for another 24 hours
It’s now ready to use

The bacteria action from the buttermilk keeps the heavy cream from spoiling while sitting out for the initial 24 hour period.
The creme Fraiche can be refrigerated and used for 6 or 7 days

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