Crème Fraiche is very easy to make and probiotic. Crème fraiche adds a rich creaminess to soups, pasta sauces, and pan sauces, as well as dressings and dips. It can be dolloped on fresh fruit, puddings, crips, and other desserts. Spread on toast or scones or used in baked goods. Because of its high-fat content, creme fraiche does not curdle when boiled, which makes it great for use as a thickener in sauces and soups.
Ingredients:
- 1-2 Tbsp Buttermilk, cultured (from the grocery store). Kefir Milk will also work.
- 1 cup of cream or heavy cream (most recipes call for heavy cream, but I have had success with just a regular cream. Where I live it’s hard to find heavy cream without any additives and thickeners which is why I usually opt for regular cream).
Instructions:
- Combine the cream and buttermilk in a glass jar. Cover with a finger-tight lid and let sit at room temperature (70- 75 F or 21-24 C) until it has thickened – roughly 24 hours.
- Once it has thickened, stir the mixture, and screw on a lid. Refrigerate for 24 hours before using.
Your crème Fraiche will keep for around 7 – 10 days in the fridge.