Crème Fraîche

Why had I never made this before?? It’s cultured, so easy and elevates so many dishes.
Crème fraîche is similar to sour cream, but has a higher fat content of close to 30%, so it won’t break like sour cream when it’s added to other foods, like soups. It doesn’t contain any thickeners like sour cream may, as it’s just made from heavy cream and a splash of buttermilk. As a habit, I buy organic for everything we consume that comes from any animal and if I can get it directly from a farm, all the better.

This is so easy, I’m not even writing a recipe!

2 Cups of Organic Whipping Cream — 2 Tablespoons Organic Buttermilk
When you combine the two and let them sit at room temperature overnight (to up to 24 hours), the buttermilk will thicken the cream to a rich and smooth batch of crème fraîche. It keeps in the fridge for up to 2 weeks and is so good in place of sour cream or yogurt.

One Comment Add yours

  1. Claudette says:

    Done. ❤

    Liked by 1 person

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