Creme fraiche is the French
cream that is rich tasting. Creme fraiche is cultured and unpasteurized
an has a slightly lemon flavour.
It can be used fresh on
desserts and it can also be cooked as it will not curdle with heat.
It can be used as a sour cream
and is great in sauces. Many French recipes use crème fraiche as a base
Crème fraiche is not as thick
as cream and has a higher butterfat content.
Making creme fraiche isn't
difficult, but it does take time.
how to make ice creme fraiche recipe
½ Pint whipping cream (300ml or 1cup)
2 tablespoons of buttermilk
A glass jar with lid (or covered glass bowl)
Put the 2 tablespoons of buttermilk into a small dish. Leave it to stand
until it comes to about room temperature ideally this is 75 degrees
1. Heat the cream over very low heat but do not to exceed 100 degrees F.
Remove from the heat.
2. Pour the cream into a glass jar or glass bowl. Add the 2 tablespoons
of buttermilk. Stir gently with a wooden spoon. Seal the jar or cover
the bowl with its lid.
3. Keep the mixture in a warm place (at least 75 degrees F) for 12-36
hours until it thickens. The time will vary due to the changes in room
temperature. If the room is to cool then you can leave the container in
a pan of warm water. If the room temperature drops or rises too much you
can always change the water.
4. Finally you stir the thickened crème fraiche. Cover and refrigerate
the crème fraiche and it will keep for up to 10 days.