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Crème fraîche

What is Crème Fraîche?

Crème fraîche is a tangy cream that is soured with bacterial culture. It is not as sour as sour cream, but it contains more fat (about 30%), and it’s not as thick as American sour cream. Crème fraîche is good for cooking, because it does not curdle when heated.

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Buy or make your own

Many stores now sell creme fraîche, but it can be expensive. To make your own crème fraîche add 1 - 2 tablespoon of buttermilk to 1 cup of cream.

Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.
Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.

Cover loosely with  a paper towel or a kitchen towel. I use a canning jar and secure a paper towel with the metal screw cap.

Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.

Let the cream sit at room temperature for 12 to 24 hours. Your crème fraîche will keep in the fridge for 7-10 days.

Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.

Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.

2 COMMENTS

Comments

  1. Liz says:

    Kim, can you make this with powdered buttermilk which I store when I need just a little for recipes?

    1. Kim Pawell says:

      Hi Liz, I have never used powdered buttermilk, but I think it is a great idea, given the quart-size containers that buttermilk comes in. I did a little research and found that people do use powdered buttermilk to make creme fraiche. Try 2 tablespoons powdered buttermilk to 2 cups of cream. Good luck and please report back!

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