Crème fraiche recipe
Total time:(plus overnight standing)
Skill level: Easy peasy
Costs: Cheap as chips
Crème fraiche is a rich, tangy cream made from the cultures of unpasteurised milk so it is not possible to make the genuine thing at home, but you can certainly made a very tasty slightly sour cream just by adding buttermilk or crème fraiche to warm cream and leaving it over night to thicken.
- 500ml double cream
- 2tbsp buttermilk or crème fraiche
You can also use yogurt to culture your cream, but it will give you a slightly more tart flavour.
- Place the cream in a small pan and warm gently until it just warm to the touch when you dip your finger into it. (blood temperature)
- Remove from the heat. Stir in the buttermilk or crème fraiche and cover with a clean tea towel. Leave overnight in a warm place- such as the airing cupboard, or near (but not on top of a radiator) The next day the mixture should have thickened. Place in the fridge and use within 2-3 days.