Look what I did!
Pretty isn’t it? This is just my maple squash soup and a drizzle of crème fraîche.
I got so excited by the possibilities, I played with my food. While the heart was fun, it was a bit on the simple side. So I pulled out a toothpick and doodled.
That’s better.
Then I got geometric.
And doodled some more.
By now you’re asking why.
I’ve encountered several recipes lately that called for crème fraîche. This thick, slightly tangy cream is used to compliment fresh fruit, crown warm cobblers and garnish soups. Because it won’t curdle when boiled, it’s ideal for finishing hot dishes like beef stroganoff or my 10-Minute Salmon.
So I went looking for crème fraîche. To no avail. After several trips to various grocery stores and a few minutes on Google (wish I’d done the reverse order), I discovered this dairy product is popular in France, but almost impossible to find here. Should you be lucky enough to come across some in a specialty shop, its price will be as high as its fat content.
Fortunately, you can make it at home for about the cost of whipping cream. No special equipment required.
So if you’re not in a rush, make a batch, warm up some soup and let your imagination and artistic skills run wild.
Homemade Crème Fraîche
Printable recipe
Ingredients
- 1 cup whipping cream
- 2 tablespoons buttermilk (Some recipes call for 1/2 cup sour cream for a more subtle flavour. I used 1/2 cup Balkan yogurt, which worked just fine.)
Instructions
- Mix the ingredients together.
- Cover and set aside at room temperature for 8 to 24 hours.
- Stir and refrigerate covered. It will keep for up to 10 days. Yah. Right.
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{ 10 comments… read them below or add one }
They have an excellent goat creme fraiche at the Guelph Market.
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Hey, that’s great! I had no idea you could make your own creme fraiche, cool. I can never find it at my store.
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Jerry, great to know! I’ve tried their chevre. Didn’t know a goat version of this existed.
Katie, this was one of those, “Why didn’t anyone tell me?” moments. If you try this, let me know how it goes.
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Pretty! Looks like you had fun playing with your food.
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I made creme fraiche once and had the same reaction: why don’t I do this all the time since it’s so easy and so good? Then I never made it again.
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Dana, it was a lot of fun. I felt like a kid who just discovered type fonts.
Cheryl, I’m not sure how often I will make this, but can see doing it again for a special occasion. It would be wonderful against borscht. Too bad I hate beets
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I don’t get this. Whip cream and butter milk. Then you leave it on the counter for 24 hrs. Doesn’t it go bad and yukky!? I don’t think I’d eat dairy that was sitting at room temp. for 24 hrs.
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I ALSO HATE BEETS!
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Debbie, I’m glad you’re with me on the beets.
Now let me convert you to creme fraiche
It’s like yogurt in that it requires warmth and time to “mature”. After 8 to 24 hours, the naturally occurring bacteria has done its magic and the cream has thickened beautifully. At this point, the cream must be refrigerated or it will go, as you say, back and yukky.
Keep in mind, room temperature is 68-72F. I wouldn’t attempt this on a hot summer day.
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I had no idea. Now I do. Thanks!
If I ever need some, at least now I know I can make my own.
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