Wednesday, December 05, 2012

Homemade Creme Fraiche (or sour cream)


This recipe is so easy I almost feel guilty writing a post about it...almost!  Just in case you haven't tried it yet, I think it's time to give it a whirl! Creme Fraiche is similar in taste to sour cream. You can't mess it up and all you need is a pint of heavy cream and 3 Tablespoons of buttermilk. I poured mine in a Ball jar then stirred it to combine. Then let it sit on the counter, uncovered overnight or up to 24 hours. It needs to be uncovered so the good bacteria from the buttermilk gets air to do it's thing. The longer it sits the more tangy it will be. Then cover it and put in the refrigerator, it should be almost the consistency of sour cream. It will thicken more when chilled. You can use it in soups, desserts, or with fresh fruit. You can stir it into fresh whipped cream or use it as you would sour cream or whipped cream. If you like it sweeter you can add a little powdered sugar. It will last a week in the fridge. I have seen some recipes say it can last up to 3 weeks. I try to use mine up within a week to 10 days. Give it a try and let us know what you think!

~Simply Angie

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