Monday, 27 May 2013

Crème fraîche

This post is as much for my own reference as it is to share a recipe. A colleague was telling me about how she always has crème fraîche in the fridge and uses it as a replacement for whipped cream or in baking. In fact, she commented, it was time for her to make some more as she had nearly run out of her last batch. Make some more? Yes, it's incredibly simple. Who knew?

I excitedly emailed her recipe to a couple of friends, both of whom informed me that every baker in the world knows how to make their own crème fraîche and they are surprised that I didn't already do this myself. Well, just in case there is anyone else out there who doesn't know this incredibly simple method for making crème fraîche, now you can know the secret!

Crème fraîche

  • ~500 ml cream
  • 3 T buttermilk
  1. Take the 'chill' off the cream. (10-20 seconds in the microwave or briefly running it under hot water should do it.)
  2. Add the buttermilk to the cream and shake it gently. (It's best to use a wide-topped container or jar as this will make it easier to get the crème fraîche out afterwards.) Leave on the kitchen bench overnight.
  3. Shake the mixture vigorously, then refrigerate for 6-12 hours or until it is thick enough to use. 
In case you're wondering, crème fraîche is pretty versatile and will keep for 1-2 weeks in the fridge. It's great in a chocolate tart that I make or served alongside this sour cream lemon tart. It just requires you to plan ahead a little as it needs to sit for a day or two while you make it.

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