Creme Fraiche

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churned & cultured / eggs & dairy / In the Dairy / In the Kitchen
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No story. No fancy words. Just a simple plea. make.your.own. and use.it.liberally.

Creme Fraiche

3 cups heavy cream–room temperature
6 Tbs plain greek yogurt–room temperature

Stir the yogurt into the heavy cream. Put into a glass jar and cover with a bit of cheesecloth (to keep out bugs and dust, but allow for airflow). Let sit draft free at room temperature for at least 12 hours and up to 36 hours. The longer you leave it out, the more tangy it will become. Give it a good stir, it will thicken right before your eyes. Tightly cover and pop in the fridge.

enjoy where you would otherwise enjoy cream or sour cream

mix with a bit of brown sugar and pour over berries
stir into warm soup
create a calvados cream sauce for roast pork
pour over warm peas, carrots
or
cold beets
just for starters….

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