Crème fraiche is a sour cream which is soured with bacterial culture ( yogurt or buttermilk). It is less sour than the usual sour cream and denser as well.
Crème fraiche also serves as a substitute for sour cream and can be used in various sauce recipes as it doe not curdle.
Add some sugar to it and serve dollops with fresh berries or top a hearty bowl of soup with a teaspoon to give it that extra creaminess, Crème fraiche can be used in both sweet and savoury dishes. Here’s how you can make some right at home.
Ingredients – yields 200 ml Crème fraiche
- 200 ml Fresh Cream
- 2 tbsp buttermilk
On a low flame, slightly warm up cream (as you do milk while making curd) to a lukewarm temperature (40 degree Celsius).
Stir in the buttermilk and keep aside in a warm place overnight. Check after 4 hours and stir. You’ll see that the cream has started to thicken by that time and also developed a slight sour taste.
When you check the cream in the morning, it would have let out a little water. Cool in the fridge for 12 hours before using.
With such a simple recipe for creaming Crème fraiche, you won’t thing twice while making sour cream with fajitas or whip up some amazing cream and strawberries and woo your guests at a dinner party.
Do leave a comment and let me know how the recipe came out for you. Looking forward to your comments/ feedback.