You can purchase crème fraîche in grocery stores, and spend quite a lot doing it. This recipe is so simple, you’ll never buy it again. I use crème fraîche in place of sour cream in most recipes because it’s less bitter and holds its texture better. It is created by bacterial cultures “souring” the cream.
Creme Fraiche Recipe
2 c. heavy whipping cream
4 T low fat buttermilk
Combine whipping cream and buttermilk in glass jar with lid. Stir. Cover with saran wrap and let stand at room temperature anywhere from 8 to 24 hours in a dark place, or until very thick. Cover with lid and refrigerate up to 2 weeks.
Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress