Creme fraiche
Comments: Creme fraiche is a soured cream that is less sour than sour cream.
it is a versatile substitute to heavy whipping cream for sauces and desserts.
If desired, you can sweeten this cream to eat it with fruits.
It will keep for 1 week, refrigerated.
Servings: 1 cup [250 mL]
IngredientsPreparation
  • 1 cup [250 mL] heavy whipping cream, preferably pasteurized 'ultra' cream
  • 2 tablespoons [30 mL] buttermilk
  • Mix together cream and buttermilk into a glass jar or bowl [never use a metal container].
  • Whip together cream and buttermilk until well blended.
  • Loosely cover jar or bowl with al foil making sure that a little air can penetrate inside.
  • Leave into a warm environment for at least 12 hours, no more than 24 hours.
  • Cream will become thick enough for a spoon to stand in it and will have a tart nutty taste.
  • Stir cream until thickened.
  • Tightly cover jar or bowl with plastic wrap.
  • Keep creme fraiche refrigerated.
  • Serve cold.