Soups & Sauces › Creme Fraiche

Creme Fraiche

If we had only known how easy it was to make creme fraiche, we would have started making it a long time ago. Also, we had no idea how many ways you can use it - simply with berries or to make great sauces creamier and better, so many options. Intensely delicious. You must try it.

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About Polly Crowninshield

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Creme Fraiche

If we had only known how easy it was to make creme fraiche, we would have started making it a long time ago. Also, we had no idea how many ways you can use it - simply with berries or to make great sauces creamier and better, so many options. Intensely delicious. You must try it.

About Polly Crowninshield

Polly is a personal chef and nutritionist with great ideas on how to make healthy food that tastes wonderful and is easy on the budget. She lives in Marblehead, Massachusetts, and clearly living near the ocean does great things for her spirit as well as her gorgeous backyard where herbs reach for the sky and hydrangeas bloom to their fullest potential.

Recipe

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Ingredients

Creme fraiche lasts a good 3 weeks in the refrigerator.

  • 1 quart heavy cream
  • 4 tablespoons (1/4 cup) fat free buttermilk

How-to

  1. Heat heavy cream to 105 degrees in double boiler
  2. Cool heavy cream to 100 degrees in bowl of ice
  3. Inoculate cream with buttermilk and mix
  4. Pour mix into sterilized containers
  5. Let containers sit for 8+ hours at room temperature (the longer you leave them, the thicker your creme fraiche will be)
  6. Serve with fresh fruit or add to a sauce (like marinara or pesto) for that extra oomph

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Comments (2)

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  1. donna:

    Turkey, chickpeas, pesto and creme fraiche. Love it! (Oct 19, 2008 7:53:00 PM)

  2. lynne:

    i followed polly's recipe and i woke up to a thick, rich, amazing batch of creme fraiche. served it for dessert that night over a ginger peach cobbler i made. my sister and i seriously swooned if people still do such a thing. wonderful. highly recommend! (Aug 26, 2008 10:58:17 AM)