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about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
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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.
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.
Let the cream sit at room temperature for 12 to 24 hours. Your crème fraîche will keep in the fridge for 7-10 days.
Kim, can you make this with powdered buttermilk which I store when I need just a little for recipes?
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!