Crème Fraiche means “fresh cream” and it is actually sour cream but less sour than US style sour cream. It’s name originally comes from France but it is very popular all over Europe & US. You must have surely enjoyed Crème Fraiche with either fruits or salads or desserts or sauces. It can be used both hot and cold. It is a major part of French cuisine. To make this you need to add starter culture to heavy cream & let it sit overnight.
When you plate your salads or bowl of fresh fruits with a dollop of Crème Fraiche, well by the looks of it, you can hardly resist enjoying it.
For a long time I used to think it must be difficult to do this at home and enjoy crème fraiche any time I wanted, but when I tried to do it, well I learnt that its really very easy to do all by yourself. Well, try this and enjoy with family & friends. It can be made in just 2 simple steps surprisingly. You need to first make buttermilk (not the Indian buttermilk) at home & add that to fresh cream and let it sit overnight.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
05 mins 12 hours 12 hours 05 mins 4 Serving
Milk – 1 cup
Lemon juice – ½- 1 lemon
For Crème Fraiche:
Fresh cream or heavy cream or whipping cream – 1 cup
Buttermilk – 4 tablespoons to ½ cup
- To prepare buttermilk: simply add lemon juice to a cup of milk at room temperature and let the milk curdle a bit. This curdled milk is the buttermilk you need to add to cream later to make the crème fraiche as advised below.
- To make the Crème Fraiche: in a glass jar, mix the heavy cream & buttermilk and stir well and let it sit overnight or up to 24 hours to set at room temperature.
Note: Your delicious Crème Fraiche is ready and can be refrigerated up to 10 days. You can whip it too if you want or use as is per choice, serve with desserts, layered on top of cakes & pies & tarts & crepes filling or fruits or salads, it also goes very well along with baked potato or pancakes or simply use it in sauces. It just adds charm & grace to your cooking, Bon Apatite!
Picture courtesy: splendedtable.org,low-carb-news.blogspot.com(niceics)
Categories: Cakes & Patisserie