Crème Fraîche is nothing but cultured cream, Crème Fraîche is rich and creamy with a tangy sourness. Crème Fraîche is used in sweets or savory things. Crème Fraîche can be used as frosting on cinnamon rolls instead of cream cheese, it can be used in cheese cakes or in sour cream chocolate cakes. Add a dollop of Crème Fraîche on your soups or use it in your salad dressing or just couple of spoonfuls in your pasta sauce! its all dandy 😀 . Add some herbs and garlic, you got yourself a dip for those crackers on your cheese plate!
However you always don’t find Crème Fraîche in store, so here is a quick DIY recipe for you. All you need is some heavy cream, buttermilk or some lemon juice.
- 2 cups Heavy Cream/ Heavy Whipping Cream (500ml)
- 4 tbsps Cultured Buttermilk
Substitutions for Buttermilk
- 3 tsps Apple Cider Vinegar
- 3 tsps Lemon Juice
Take a clean glass/ plastic container, pour your heavy cream in it.
Add buttermilk into the heavy cream and mix it well.
If you dont get buttermilk from store, you can substitute it with apple cider vinegar or lemon juice.
Leave the bottle open on your kitchen counter for atleast 8 hours. You can keep outside for about 8-24 hours.
Cover the top of the jar with a cheese cloth so that the bugs dont end up in the jar.
Keep the jar in the refrigerator overnight, so the Crème Fraîche can thicken up. Once its thick, add dollops of it on anything you love 😀 This lasts in the fridge for about 2 weeks in an airtight container.