I love crème fraîche; I love using it in recipes and as a condiment, and bored of “substituting” sour cream in it’s place. Later on today I will be making a plum cake (more to come on that) using creme fraîche, but before I started on that I needed to knock out a batch of my homemade crème fraîche.
Questions I’m hearing from you, and have answered for myself:
- Don’t grocery stores carry crème fraîche? Well here in Oklahoma City…sometimes. I always seem to run across it when I’m not needing it. It really isn’t convenient to shop at my local grocery stores, namely because not a lot of people use to on a regular bases.
- Isn’t sour cream an acceptable substitute? Yeah…. but it’s sour cream. Flavor and texture wise, crème fraîche is it’s own delectable creature.
Okay, so with all that said, and for you ‘ol school foodies out there who like using crème fraîche here is a recipe that I tried yesterday, and found that I liked. I just jared up my batch, and happy with the end result. Well…. the end result will be in the plum cake I’m making this afternoon, and still teasing you all with. ;-)
adapted from: A Cozy Kitchen
1 cup heavy cream (using “ultra pasteurized” heavy cream will take longer to thicken. I used “pasteurized” heavy cream)
3 tablespoons whole buttermilk
In a non metal container (I used a spent and clean jar of Magoo’s Sloppy Joe sauce *wink wink*) pour in the heavy cream and buttermilk. Cover tightly and shake well to combine.
- Loosely cover the container and let it set out on your countertop for 24 hours. The science behind this: there is a good bacteria in buttermilk (also in yogurt) called “lactobacillus” which ferments the lactose in the cream. Bacteria needs warmth, moisture and food to grow. Warmth you get from the room temp, moisture you get from the air and contents, food you get from the sugar or lactose in the cream.
- After 24 hours you will see a nice thickened cream. Transfer to a clean tightly sealed container, and refrigerate.; use as needed. Shelf life is two weeks.