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This tastes amazing. Use it instead of sour cream. Or any other way you would like to get it onto your tongue. Pictured below it is used like butter with a biscuit topped with creme fraiche and jam.
Creme Fraiche
(Kind of pronounced krem, like the krem in Kremlin, fresh)
From foodwishes.blogspot.com
2 cups heavy whipping creme, do not use ultra-pasteurized
2 T. cultured buttermilk, not ultra-pasteurized and relatively fresh
Place ingredients in a jar and mix. Cover with a breathable lid such as a coffee filter or cheese cloth. Secure with rubber band. Place in a warm spot (72-75 degrees). The oven with the light on is a good place. I placed my near a crockpot that was turned on. Let it sit undisturbed for 24 hours. After 24 hours, remove lid and mix. Place a regular lid on the jar and refrigerate for 24 hours. Try not to eat the whole jar. It will keep 7-14 days.
Update: TZ made creme fraiche and then used it as a starter to make a new batch. It worked great. All he did was added a heaping spoonful of creme fraiche to 2 c. of cream and mixed it well then followed the rest of the directions. Thanks TZ!
I have a chunk of buttermilk powder that would break a tooth if you tried to bite it. I chipped away at it with a knife and am using the shavings to make homemade creme fraiche.
How to make your own crème fraîche from Bon Appetit
Combine 2 tablespoons of buttermilk with 1 cup of whipping cream in a glass container. Cover and let it sit at room temperature (about 70ºF) for 8 to 24 hours. Don't despair if your cream doesn't thicken after 22 hours; sometimes it happens nearly all at once. When it has thickened, stir well and refrigerate up to 10 days.
Today I am making a lower calorie version using half and half instead of cream and using 1 1/2 t. of buttermilk powder instead of buttermilk. To mix you can shake or slightly warm it but I threw mine in the blender for a good mixing. I had to break up those pebbles of buttermilk powder.
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