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Crème Fraiche (Sour Cream) from buttermilk

Crème fraiche is slightly fermented heavy cream, with a tangy, somewhat nutty flavor. The French use it as a garnish for foods both sweet and savory, as a topping for fresh fruits and berries, and as a cooking ingredient in sauces and soups.

We rarely have enough time to make it anymore, but do encourage you to make it yourself. Here's how we do it:

1 cup raw heavy cream

2 Tbsp. cultured buttermilk

Rinse the inside of a clean glass screw-top jar under very hot tap water until the glass feels warm; drain water from jar. Combine cream and buttermilk in jar, screw on lid tightly, and shake contents vigorously for 30 seconds. Let jar sit, tightly covered, at room temperature (60--80*F) for 24--48 hours, or until cream is fairly thick and there is a certain separation of the whey and solids. This may appear as little pockets of whey throughout, or a solid line of whey and cream.

Gently pour the contents into a cloth lined strainer with a bowl placed underneath to catch the liquid whey. A good, old fashioned flour sack dishtowel works great.

Place the bowl and strainer in the refrigerator and allow to drain overnight.

In the morning, or once the liquid has stopped dripping, place the Crème Fraiche into a bowl, mix well, and refrigerate.

Note: I like to pour my Crème Fraiche into my mixer and give it a good whirl. This makes it extremely creamy.

The whey that drained out of the Crème Fraiche may be a little cloudy. A quick strain (once or more) through a clean towel will help clear it up.

Your Crème Fraiche will keep for about one week.

Recipes:

Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.

Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.

Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche.

With Fruits: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.

Imagination is everything. Try crème fraîche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of crème fraîche. It is classic in Beef Stroganoff instead of sour cream.

Crème Fraîche

This page was last updated: August 4, 2009