You know what I like besides pina coladas and getting caught in the rain*? When you take something that is seen as gourmet and usually pretty spendy at the store (if you can even find it) and simply make it at home on the cheap. Boom-creme fraiche. Crème fraîche if you’re particular.
It’s a thick, nutty, tangy cream that is great for many many dishes. In mashed potatoes, desserts, as a topping for fruit and veg, used as a thickener for soups and sauces, etc.. Sure it’s like sour cream or yogurt or crema fresca (which apparently is different with a higher fat content than creme fraiche) but is something completely its own flavor-wise.
This recipe for creme fraiche will keep for 2 or 3 weeks which means you can have creme fraiche with the upcoming, “make this now” recipe (highly recommended) for braised short ribs. Look for that next week. I won’t explain how easy making creme fraiche is because you can read the ingredients/instructions below and see what I’m talking about. Never buying it again.
*I don’t really love pina coladas and only enjoy getting caught in the rain if it doesn’t involve a torrential downpour, lightning, tornadoes and running for your life. True story about a family vacation at Sea World. I remember watching guys dressed as loggers running on logs in a big pool during a show then the next I recall is running for safety with a large crowd and being completely scared out of my mind during a bad storm. Then, when it was finished, my parents, sisters, aunt and myself had to change in the car. Removing wet jeans is not a fun task in the backseat of a car…nor is it when the car is surrounded by your family.
Homemade Creme Fraiche
Makes 1 cup
1 cup heavy cream
2 tbsp buttermilk
Add heavy cream and buttermilk to a glass jar with a tight fitting lid and stir to combine. Cover the jar with a paper towel and secure with a rubber band, string or the canning ring. Let sit at room temperature for 12 to 24 hours. Times will vary. Check for a thick, creamy but not completely solid consistency after 12 hours. Once your desired consistency is reached, remove the paper towel and close with a lid. Store in the refrigerator for 2 to 3 weeks.