For those of you don't know what creme fraiche is (pronounced "fresh"), you're not alone. I was only introduced to it a few years ago, but I love it! It's similar to sour cream, but it contains more fat and has no thickeners, like pectin. You can interchange sour cream and creme fraiche in many cases, just note that creme fraiche is creamier and less tart and sour cream will curdle if you plan to simmer or boil it.
- Sour cream - topping (think tacos) or salad dressing ingredient
- Creme fraiche - sauces and soups
You won't believe how easy it is to make! It's just heavy cream and cultured buttermilk! There's no need to buy more expensive versions, I promise!
- 1 cup heavy cream
- 3 tbl cultured buttermilk
Stir in 3 tbl of cultured buttermilk into 1 cup heavy cream. Let stand uncovered at room temperature for 6-8 hours...viola! That's IT! Refrigerate and keep for up to 10 days.