Creme fraiche, homemade...VERY EASY!

How about something REALLY special as a topping for so many things? Let's try some Crème Fraiche and of course.....home made! That's when you know everything is the BEST quality.

Homemade Crème Fraiche

Ingredients (for 2 cups)

• 2 heaped Tbsp cultured buttermilk
• 2 cup of heavy cream

Directions

1. Put the buttermilk and heavy cream in a glass jar (e.g. canning jar) and mix thoroughly.
2. Find a warm spot in your kitchen (top of oven or fridge) and let the magic happen for about 24 hours.  Your jar should be covered with paper towel or cheesecloth, preferably secured with a rubber band — the mixture needs to breath so we prefer not to close the jar with the lid.

When it has thickened (it will still not be as thick as it’s supposed to be, refrigeration will finish the process), mix and put the jar with the lid in the fridge overnight for about 12 hours.  Depending on the expiration dates of the buttermilk and heavy cream you used, your homemade creme fraiche can be stored in the fridge for 1 to 2 weeks.

So....what can you do with this little bit of heaven?


Try your homemade creme fraiche in main courses: Quiche Lorraine, onion tart and ham, pasta carbonara, scallops in creme fraiche.
Try your homemade creme fraiche in desserts: on top of apple pie, apple tart tatin, pear confit, sorbet of any kind, or just fresh fresh fruit.

Use your imagination!