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Make Your Own…. Crème Fraiche

I would guess that I’ve talked about this before but it’s probably been quite some time.  And since I was just making my own crème fraiche it came to mind again.  Crème fraiche is very easy to make and it is much more economical to make than to buy.  Plus, it’s a good way to use up leftover heavy cream (whipping cream) if you have some. 
Simply add 2 tablespoons of buttermilk to 1 cup of heavy cream.  Mix them together, cover the bowl or container and let it sit at room temperature for 3 or 4 days until it’s creamy and thick.  Once it’s as thick as you’d like it, you can store it in the refrigerator for a few weeks.
Use crème fraiche in place of sour cream and in some cases it can substitute for yogurt.  Adding a little honey or maple syrup to it and then drizzling over fruit is an easy way to add a little pizazz to breakfast or brunch. 

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