Category: How to Make Crème Fraîche
01/13/09
How to Make Crème Fraîche
By popular demand, an easy and clear recipe for this very handy pastry component. As you can see, the home-made stuff has a very nice, thick consistency, especially after it's been well chilled (as this has). A thicker, heavier (fattier) version of sour cream is what it is. Begin by pouring about 2/3 cup of cream into a bowl.
Cut it with about 1/3 cup milk.
Add a splorp of buttermilk OR sour cream OR crème fraîche (which is to say about a tablespoon)...
...and stir it in. Let it sit for 12 hours at room temperature in a relatively warm place...
...and here's what you get. A very thick and homogenous goo that won't "break" like, say, home made yogurt. It is in fact a very interesting consistency...almost stretchy. It tastes, well...you'll see. Fantastic.
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