Creme Fraiche
Creme Fraiche
What is Creme fraiche? A version of sour cream but it is thicker and tastes less tangy than sour cream. Creme fraiche has higher fat content which makes it good for cooking because it is less prone to curdling when you simmer it.
Creme fraiche can be served with fresh fruits or cooked vegetables and is often used as a garnish with soups. Additionally, it can be used anywhere you might use sour cream, like over a baked potato, and is often used to finish hot savory sauces. It is also the basis of many desserts and dessert sauces. One major benefit of creme fraiche is it won’t beak or curdle when added to something at a higher heat or that’s acidic because it has a higher fat content. It’s truly an everyday kitchen essential and is delightful added to sweet or savory dishes. Creme fraiche is good for baking in cakes, or lightly sweetening and topping slices of pie.
You can purchase creme fraiche from specialty food stores and some supermarkets. Creme fraiche is often found in the dairy aisle or mixed with specialty cheeses. It is usually more expensive than sour cream, but it can be easy to make it at home with just a few simple ingredients.
For making a simple creme fraiche recipe at home, follow these steps
Ingredients required to make creme fraiche:
2 cups of heavy cream
3 tablespoons of cultured buttermilk
Steps to make creme fraiche:
In a saucepan, mix 1 tablespoon of buttermilk into 1 cup of heavy cream.
Now gently heat the mixture until it is slightly warm and transfer the warmed mixture into a glass bowl.
Cover the bowl with a clean dishcloth and let it stand at room temperature for almost one day.
Stir and refrigerate until chilled. Now your creme fraiche is ready to eat.