Whether you make your own with heavy cream, buttermilk, and just the right amount of heat, or you purchase it at your local grocery store, crème fraîche (pronounced "krem fresh") is a thick, tangy change of pace from sour cream, and is also the perfect whipped accompaniment to a lemon meringue or key lime pie.
As it's produced by culturing cream with bacteria, it's rather easy to make. In France, the cream is unpasteurized, so the bacteria has rather a great deal more to work with; however, in North America, most of the cream sold is pasteurized, so it needs a little help.
Start with a 1:1 ratio of buttermilk and cream: use 1 Tbsp buttermilk to 1 c. heavy cream. Combine the two together and carefully heat to between 83-87 degrees on an instant-read thermometer, then pour into a clean glass jar or bowl. Partially cover the opening, then let sit at room temperature for up to 24 hours, allowing the crème fraîche to thicken. Once thickened, stir gently and place in the refrigerator, then let sit for 24 hours before use.
Crème fraîche can be used in sauces, as a topping for fruit, to stretch and season scrambled eggs, as an addition to cream-based soups, as a whipped topping ... realistically, if you have a good imagination, it can be used just about anywhere. So go ahead, pick some up or try your hand at making it. It's a wonderful change of pace from sour cream, and a delicious addition to almost any meal.
One of three submissions for Slashfood
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