Creme Fraiche

Creme Fraiche

This couldn’t be easier to do and you end up with a tart, thickened cream that melts beautifully into other dishes. I use it to finishes soups, sauces, in pannacotta and ice cream.

Creme Fraiche Ingredients

  • 1 cup Kalona SuperNatural™ Cream

  • 1 teaspoon Kalona SuperNatural™ Buttermilk

Creme Fraiche Directions

Warm the cream to about 90 degrees.  This isn’t hot, but warm enough to take the chill off from the refrigerator and it will help the process along. Pour the cream not a bowl and stir in the buttermilk, then cover the bowl. Keep it in a warm place for 12-24 hours, by which time it will have thickened slightly.

Give it a stir, then refrigerate. It will continue to thicken.  Use it where you would use sour cream, and in places you might not – such as stirred into a warm dish where it will dissolve perfectly.  And take heart, because even if your creme fraiche is not thick, it will have a wonderful flavor.

 
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Creme Fraiche

Creme Fraiche

  • Author: Kalona SuperNatural

Scale

Ingredients

  • 1 cup Kalona SuperNatural™ Cream
  • 1 teaspoon Kalona SuperNatural™ Buttermilk

Instructions

Warm the cream to about 90 degrees.  This isn’t hot, but warm enough to take the chill off from the refrigerator and it will help the process along. Pour the cream not a bowl and stir in the buttermilk, then cover the bowl. Keep it in a warm place for 12-24 hours, by which time it will have thickened slightly.

Give it a stir, then refrigerate. It will continue to thicken.  Use it where you would use sour cream, and in places you might not – such as stirred into a warm dish where it will dissolve perfectly.  And take heart, because even if your creme fraiche is not thick, it will have a wonderful flavor.


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