Crème Fraiche

This recipe is a substitute for Crème Fraiche. It needs to “ripen” at room temperature and in the refrigerator. This Crème Fraiche, beyond being a substitute in recipes, is good as a sauce or dip for vegetables. Add spices or curry to a portion and serve over hot vegetables as a side dish. Serve with desserts and fresh fruit on the side.

2 cups heavy cream (whipping), not ultra pasteurized
¼ cup sour cream

Warm the heavy cream until it is barely warm, 85 – 90 degrees Fahrenheit, on an instant read thermometer. Remove from heat. Whisk in the sour cream and pour mixture into a bowl. Cover the bowl and let it thicken slightly for ~ 8 – 12 hours at room temperature. Stir the mixture and recover it. Refrigerate for 8 hours more until it thickens further.

Advertisements
This entry was posted in Dairy, Fruit, Sauce, Techniques and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s