Creme Fraiche

By kathya5084

Tasting of hazelnuts with a hint of tang, creme fraiche is France's favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing.

Ingredients

• 2 cups heavy cream, room temperature
• 2 tablespoons cultured buttermilk, room temperature

Details

Preparation time 5mins

Preparation

Step 1

Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature (in a draft free area) until thickened to desired texture, about 12 - 24 hours.
Store in the refrigerator for up to 2 weeks