This week I am taking a break from my sourdough recipes (don’t worry I have a lot more coming!) to share a recipe that I recently discovered. I have heard of creme fraiche but I had never tried it. I was reading this book called Salt, Fat, Acid, Heat and it mentioned creme fraiche in a recipe I wanted to try and after doing a little research I found out that it is super simple to make!
Do you remember when I shared how to make homemade cultured buttermilk? Well it is pretty much the same process, you just switch out the milk with heavy cream. The result is a light (the texture is light but it’s definitely not light in calories :)) and slightly sour topping you can use in place of sour cream or even whipped cream. We used it in some scrambled eggs in place of the milk and we also used it as a topping for sourdough waffles. Both sweet and savory options were delicious. I’m thinking it would be really good on a baked potato!
Whatever you decide to use this in, it is sure to add something extra to the dish and with it being so easy to whip up you just have to give it a try!
It starts with a small amount of buttermilk and heavy cream. I like to mix them up in a mason jar so it’s already in the storage container when it’s finished.
Next place a lid loosely on the jar. Let it sit on the counter 12-24 hours. Mine took about 18 hours and it was a perfect consistency.
When it is all finished it should smell kinda like sour cream and the consistency is like regular yogurt.
This was some of it on the sourdough waffles. I really enjoyed the tangy flavor with the sweet strawberries. Make sure to let me know how you use this homemade creme fraiche!
Homemade Creme Fraiche
Simple recipe on how to culture your own creme fraiche at home!
Ingredients
- 1 cup heavy cream
- 1/4 c buttermilk
Instructions
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In a pint sized mason jar add in your buttermilk and heavy cream.
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Place a lid on the jar and shake well making sure to fully combine the buttermilk and cream.
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Place on the counter and let it set for 12-24 hours. This all depends on the temperature of your house. The warmer it is the faster it will thicken.
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After the creme fraiche has thickened place the jar in the fridge and store for up to 2 weeks.
Oh my goodness! I had forgotten about crime fraiche and wanting to try it out until this post. I am definitely looking forward to making it and adding a touch of honey and serving it with all the yummy fresh fruits of summer!
That sounds amazing! Now I have another thing I want to try it out on!