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There's nothing like the creamy, tangy flavor from homemade creme fraiche. Plan ahead to make this at least one day in advance of when you need it.
Ingredients:
1 cup heavy cream
3 tablespoons buttermilk
Directions:
Mix together 1 cup heavy or whipping cream (35% butterfat) and 3 tablespoons buttermilk (or 1/2 cup sour cream for a less tangy flavor).
Cover and let stand at room temperature (68- 72 degrees F) overnight or for up to 24 hours.
Stir, recover and chill for at least 8 hours before using. Keeps refrigerated for about 10 days.
To vary the flavor, mix 1 tablespoon chopped fresh herbs, crystallized ginger or honey into the creme fraiche before chilling.
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1-12-2009 @11:48PM Susan said... I have been looking for creme fraiche here for over 10 years. I used it when living in Germany and it is wonderful ! Especially with cucumbers.
I imagine it can be found in larger US cities.
If anyone reading this is from Mobile,AL and has found it, please let me know. I imagine if it ever does get here, that Fresh Market will be where it is found. I know there are good recipes to make it yourself, but I have yet to try that. Another wonderful seasoning found in Germany was krauterbutter. Guten Appetit !
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