Homemade Crème Fraîche

Homemade Crème Fraîche Recipe from France

Region / culture: France | Preparation time: 5 minutes | Servings: 8

Introduction

Crème fraîche is a delicious and versatile dairy product that can be used in both sweet and savory dishes. It has a rich and creamy texture with a slightly tangy flavor, making it a popular ingredient in French cuisine.

History

Crème fraîche originated in France and has been used in French cooking for centuries. It is traditionally made by fermenting cream with lactic acid bacteria, which gives it its characteristic tangy flavor and thick texture.

Ingredients

1 pt (473 ml) of heavy cream
2 tbsp of buttermilk

How to prepare

Pour cream into a glass container or jar and add buttermilk.
Gently stir the mixture and cover it.
Allow the jar to sit at room temperature until it thickens to the consistency of sour cream.
The time required for this can vary from 12 to 24 hours, depending on the room temperature.
The crème fraîche will thicken faster in warmer rooms.
As it chills, the crème fraîche will continue to thicken.
Store it in the refrigerator, where it will remain fresh for approximately 10 days.

Variations

You can customize your crème fraîche by adding herbs, spices, or citrus zest for extra flavor. You can also experiment with different types of cream, such as goat or sheep's milk cream.

Cooking Tips & Tricks

Be sure to use a glass container or jar when making crème fraîche, as metal containers can react with the acid in the buttermilk.

- Stir the mixture gently to combine the cream and buttermilk, but avoid overmixing.

- The longer you let the crème fraîche sit at room temperature, the thicker it will become. Keep an eye on it and check the consistency periodically.

- Store the crème fraîche in the refrigerator once it has reached your desired thickness to prevent it from over-fermenting.

Serving Suggestions

Crème fraîche can be used as a topping for desserts, a base for sauces, or a creamy addition to soups and stews. It pairs well with both sweet and savory dishes.

Cooking Techniques

Making crème fraîche is a simple process of combining cream and buttermilk and allowing it to ferment at room temperature. The key is to be patient and let the mixture thicken naturally.

Ingredient Substitutions

If you don't have buttermilk on hand, you can use plain yogurt or sour cream as a substitute. Just be sure to use a dairy product with live active cultures to help the cream ferment.

Make Ahead Tips

You can make crème fraîche ahead of time and store it in the refrigerator for up to 10 days. It will continue to thicken as it chills, so be sure to check the consistency before using it in your recipes.

Presentation Ideas

Serve crème fraîche in a small bowl or jar with a sprinkle of fresh herbs or a drizzle of honey for an elegant presentation. You can also use it as a garnish for soups or desserts.

Pairing Recommendations

Crème fraîche pairs well with fruits, pastries, roasted vegetables, and grilled meats. It adds a creamy richness to dishes and can balance out spicy or acidic flavors.

Storage and Reheating Instructions

Store crème fraîche in an airtight container in the refrigerator for up to 10 days. Stir it before using to ensure a smooth consistency. Do not freeze crème fraîche, as it may separate when thawed.

Nutrition Information

Calories per serving

One serving of crème fraîche contains approximately 120 calories.

Carbohydrates

Crème fraîche is low in carbohydrates, with less than 1 gram per serving.

Fats

Crème fraîche is high in fats, with approximately 12 grams per serving.

Proteins

Crème fraîche contains minimal protein, with less than 1 gram per serving.

Vitamins and minerals

Crème fraîche is a good source of calcium, providing about 4% of the recommended daily intake per serving.

Alergens

Crème fraîche contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Crème fraîche is a high-fat dairy product that is low in carbohydrates and protein. It is a good source of calcium but may not be suitable for those with dairy allergies.

Summary

Crème fraîche is a versatile and delicious dairy product that can be used in a variety of dishes. It is easy to make at home and adds a rich and creamy texture to both sweet and savory recipes. Enjoy experimenting with different flavors and pairings to create your own unique dishes using crème fraîche.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day, and I was visiting my dear friend Marie in her quaint little cottage by the sea. Marie was an incredible cook, and I always admired her skills in the kitchen. As we sat at her dining table sipping tea, she casually mentioned that she was making homemade Crème Fraîche for an upcoming dinner party.

I was intrigued. I had never tried Crème Fraîche before, let alone made it myself. Marie noticed my interest and offered to show me how to make it. She pulled out a small glass jar and poured in some heavy cream, followed by a spoonful of buttermilk. She gave it a stir and then covered the jar with a clean cloth before placing it in a warm spot to ferment.

As we chatted and caught up on each other's lives, Marie explained to me the process of making Crème Fraîche. She told me that the buttermilk contained active cultures that would help thicken and sour the cream, giving it that rich, tangy flavor. I watched in awe as the cream slowly transformed into a thick, velvety consistency over the next 24 hours.

The following day, Marie opened the jar to reveal the most luscious and creamy Crème Fraîche I had ever seen. She scooped some into a bowl and offered me a taste. It was like nothing I had ever experienced before – smooth, tangy, and incredibly decadent. I was hooked.

From that moment on, I knew that I had to learn how to make Crème Fraîche myself. I asked Marie for the recipe, and she happily shared it with me. Over the years, I have refined and perfected the recipe, incorporating my own personal touch to create a Crème Fraîche that is truly unique and special.

To make my homemade Crème Fraîche, I start with the finest quality heavy cream I can find. I pour it into a clean glass jar and then add a spoonful of buttermilk, just like Marie taught me. I give it a gentle stir, cover the jar with a cloth, and let it sit in a warm spot for 24 hours. The magic happens as the cream thickens and develops that signature tangy flavor.

I have shared my recipe for homemade Crème Fraîche with friends and family over the years, and it never fails to impress. Whether served with fresh berries for a simple dessert, dolloped on top of a warm bowl of soup, or stirred into a creamy pasta sauce, Crème Fraîche adds a touch of elegance and sophistication to any dish.

As I sit in my kitchen now, preparing a batch of Crème Fraîche for an upcoming dinner party, I can't help but feel grateful for the knowledge and inspiration that Marie passed on to me all those years ago. Cooking has always been a passion of mine, and learning how to make homemade Crème Fraîche has only deepened my love for the culinary arts.

I am proud to carry on this tradition and share this delicious recipe with others, just as Marie did for me. Every time I make Crème Fraîche, I am reminded of that sunny day by the sea, the taste of that first spoonful, and the joy of discovering something new and wonderful in the world of cooking.

As I finish up my batch of Crème Fraîche and set it aside to ferment, I can't help but smile. The kitchen is filled with the rich, tangy aroma of my homemade creation, and I know that tonight's dinner party will be a success. Thank you, Marie, for teaching me how to make Crème Fraîche. Your recipe will always hold a special place in my heart.