I started reading about making it at home, and now I wonder why I waited so long to try it. It is simple, it is delicious, and can be ready for use in 2 days. Use it as a topping for soups instead of sour cream, as an ingredient in muffins and cakes, mixed with honey on top of fruit, in scalloped potatoes, etc.
Créme Fraîche
1 cup whipping cream..do not use ultra pasteurized
2 tablespoons buttermilk
Mix together in a jar and let set, covered, in the kitchen in a warm spot for 8 to 24 hours. It will thicken when ready. Refrigerate and use within 2 weeks. So simple, so easy, and so good.
Love that special taste of Créme Fraîche; you sure can't fin it in my area. Thank you for sharing this simple secret that I will surely be enjoying.
ReplyDeleteRita
This is so clever - I didn't know it was this easy to produce crème fraîche! But then here in Provence we find it in every supermarket and it is not expensive either.
ReplyDeleteAshamed to say I never made it either! You've convinced me! My only New Year resolution is to make things at home that are either too expensive or unavailable or just better homemade -- like vanilla extract, cheese and bread (even though I'm yeast-challenged.) Happy New Year -- glad to count you as a blogging buddy!
ReplyDeleteI'm happy to have found your blog and am now a follower.
ReplyDeleteWe have a few things in common besides love of cooking, like travel in France and golf! I look forward to you posts in the new year and nice to meet you;-)
I have to admit that I've purchased it at Whole Foods and it is expensive. I had no idea how easy it is to make. Looks delicious and I'll use the money I save to purchase a bauble for myself.
ReplyDeleteBest,
Bonnie
Now I'm yearning for Flammenkuchen!
ReplyDelete...that would be flammkuchen - of dear.
ReplyDeletePondside, come on down to Florida this winter and we can eat it all...together!!! :)
ReplyDeleteIt is amazing how people spend so much on something so easy! I see people at the market spending so much on pre made foods. So much better to make it yourself.
ReplyDeleteI make this and like it because it doesn't separate easily when cooked, as sour cream can.
ReplyDeleteThank you for the recipe!! It is not to be found in Tyler, either! blessings ~ tanna
ReplyDeleteI love making Creme Fraiche at home. If you can find it, it's not just expensive , it's ridiculously expensive! It's so funny because in England, where my daughter lives, it just a normal, everyday product, almost like sour cream and very reasonable - it's crazy that it is so expensive here but wonderful that it can be made at home! Thanks for the yummy reminder!
ReplyDeleteWhat a great idea to make your own. I've made it a couple of times, but have never been able to find whipping cream that's not ultra pasteurized. Do you have a brand that you like Susan?
ReplyDeleteSam
Susan,
ReplyDeleteWhat a great idea! I will look for whipping cream that is not ultra pasteurized!
Happy New Year!
Carol
It doesn't get any easier than that! I'll have to make some.
ReplyDeleteI've run into the same difficulties finding it as well and will use this the next time.
ReplyDeleteSusan, thank you! how simple and I can't wait to try it.
ReplyDelete