How to make Crème Fraîche

Crème Fraîche {Krehm Fresh} # 1

      This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is PASTEURIZED, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

• 1 cup heavy cream
• 2 tablespoons buttermilk

1.  Combine heavy cream and buttermilk in a glass container.  Cover and let stand at room temperature about 70° from 8-24 hours or until very thick.

2.  Stir well, cover and refrigerate up to 10 days.

Crème Fraîche # 2

     For those of you who do not want to wait 24 hours, you can try equal parts of heavy cream and sour cream and use immediately.

Another Crème Fraiché

• 1 cup heavy cream
• 1 tablespoon buttermilk

Combine in a jar with a tight fitting lid and place in a warm spot.  Allow to rest for 12-14 hours or until thickened but still pour-able.

Will keep for three weeks in the fridge and continues to thicken upon chilling.