Here’s an unbelievably easy recipe I learned in a cooking class – add two ingredients to a jar and let it sit overnight. That’s it! You’ll end up with creme fraiche, which is similar to sour cream, but not as sour, and not as thick. It has a higher fat content than sour cream, but… everything in moderation, right?!? You can add a spoonful to scrambled eggs right before serving for some creamy goodness, or use to drizzle over prepared dishes. You can mix in some fresh herbs and a squeeze of fresh lemon juice, then drop some on chicken or fish. Our oldest likes to put it on his tacos instead of sour cream. Fanciest taco ever, ha! 🙂
Homemade Crème Fraîche Recipe
WHAT YOU NEED:
- 2 tablespoons cultured buttermilk
- 1 pint heavy cream
WHAT YOU DO:
Combine cream and buttermilk in a non-reactive container (I used a glass pint jar). Mix gently, and allow to rest uncovered at room temperature until thickened to desired texture, usually overnight, or up to 12 hours or so. Cover and store in the refrigerator for up to 2 weeks.