Easy Homemade Creme Fraiche Recipe

Similar in taste and texture to sour cream, crème fraîche is more mild and complex with a slightly nutty flavor. It can stand on its own as a topping for baked potatoes or bring a smooth, silky texture to sauces and gravies. Used extensively by cooks and chefs throughout France, crème fraîche will thicken without breaking or curdling and can readily turn a simple bowl of fruit into a special treat. Add a dollop of homemade crème fraîche along with some chopped chives and your creamy mashed potatoes will get rave reviews. Blend a little lemon juice, capers and fresh dill together with crème fraîche to create a light, flavorful sauce that pairs perfectly with poached, baked or pan-seared salmon. Combine with chili sauce to create the perfect condiment for nachos, burritos or homemade chili. A little balsamic vinegar added to crème fraîche yields a uniquely exquisite topping for fresh strawberries or melon. The following recipe will allow you to make crème fraîche easily and economically at home. Once you have it on hand, you will find yourself using crème fraîche in myriad ways. Like a secret weapon in the home chef’s arsenal, crème fraîche lends a gourmet touch with very little effort.

Ingredients:

2 cups heavy cream – pasteurized, but not ultra-pasteurized
3 Tablespoons cultured buttermilk, room temperature

Directions:

Warm the heavy cream in a heavy bottomed saucepan. Using an instant read thermometer, heat the cream to 80 degrees F. Pour the cream into a clean, glass jar. Add the room temperature buttermilk and stir gently through.

Cover the cream-buttermilk mixture with a clean kitchen towel and secure with a rubberband. Set aside in a draft free cabinet. After 12 hours, stir through with a clean spoon and return cover. Let stand at room temperature, undisturbed for an additional 24 hours.

Remove towel and stir thickened cream gently through for 5-10 seconds. Secure the lid on the jar tightly and refrigerate for at least 24-36 hours before using. Discard any unused creme fraiche after 10 days.

Specialty Flavors:

Lemon-Dill Crème Fraîche: Blend 1/3 cup creme fraiche with 1 teaspoon fresh dill, 1 teaspoon capers (drained) and 1/4 teaspoon fresh squeezed lemon juice. Serve over salmon, arctic char or mahi mahi.

Chili Crème Fraîche: Combine 1 cup creme fraiche with 1/3 cup chili sauce. Spoon over tacos, nachos or homemade chili and top with finely chopped scallion for a fresh, bold flavor.

Wasabi Crème Fraîche: Combine 1/3 cup creme fraiche with 1 teaspoon prepared wasabi. Drizzle over fresh fish or chicken or use as a dipping condiment.

Mushroom Crème Fraîche: Combine 1 cup creme fraiche with 1/2 cup of sauteed, sliced mushrooms, 2 tablespoons mushroom puree and 1 tablespoon of the liquid they were cooked in. Spoon over steak, chicken breast, baked potatoes or thin sliced roast beef.

Add a large spoonful of crème fraîche to chicken and dumplings, chowders or tomato soup for a subtle new flavor and creamy texture. Whisk a small amount into pan sauces or gravy for a silky smooth finish. Spoon over grilled peaches and drizzle with honey for a quick and easy dessert. Blend with chocolate ice cream, milk and a splash of vanilla extract for a creamy milkshake with unforgettable flavor. Combined with your creativity, crème fraîche will add a new dimension and touch of gourmet sophistication to your home cooking, limited only by your willingness to experiment.