What is Crème Fraiche?
Crème Fraiche is sour creams European cousin. Crème Fraiche has a less sour taste to it than its American counterpart. It has a beautiful velvety texture with a hint of a nutty flavor to it.
Crème Fraiche vs. Sour Cream
Crème Fraiche has around 30 to 45 percent of butter fat and is a little bit above 4.0 on the pH scale.
European labeling laws restrict any other ingredients other than cream and bacterial culture in the making of Crème Fraiche.
Sour Cream has around 20 percent of butterfat is around 5.0 on the pH scale
Yields: 2 cups
1 Pint Heavy or Whipping Cream Organic Preferred
2 TBS Buttermilk Organic Preferred
- Combine both ingredients in a mason jar.
- Cover the jar with a coffee filter and screw the top on without the middle plate.
- Let it sit off the counter for 48 hours.
- After 48 hours take off the coffee filter, place the whole cover of the Mason jar on.
- Place in the refrigerator for up to 10 days.
Now don’t worry about the Crème Fraiche spoiling on the counter top.
The acid in the buttermilk bacterial illnesses while making it.
Once it is made before the week is over and you want to make a new batch.
Just get a new Mason jar add to tablespoons of the already made Crème Fraiche, one pint of heavy cream to it and repeat the process.
What can you use Crème Fraiche for?
It goes great with smoked salmon. What I like to do is mix in a little dill into the crème Fraiche.
It is a great alternative for a dipping sauce for a vegetable plate.
You can also use a dollop of it on top of soups.
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