Crème fraîche is so delicious to make yourself and is delectable with fresh fruit or as a topping for cakes or pies. From apple pie to taco night, your homemade stash will come in handy.
By Maya Parson
Homemade crème fraîche is delectable with fresh fruit or as a topping for cakes or pies. It is also excellent as an ingredient or finishing touch for savory dishes like eggs, soups, and even tacos.
Once you’ve made your first jar of homemade crème fraîche you may find yourself in an existential crisis of sorts: How did you not know this was possible? How have you lived without it all these years?
Crème fraîche, despite its name, is closer to sour cream than whipped cream. Personally, I think its more delicious than either one!
You may also find yourself sneaking into the kitchen for a spoonful and dolloping it on everything from tacos (it’s like sour cream, but better) to eggs to soup to apple crisp. I’ll be the first to admit that I keep a jar of crème fraîche in my fridge at all times.
- 1 cup whipping cream
- 1 Tablespoon cultured buttermilk
- Mix cream and buttermilk in a glass container. Cover and leave out on your counter until thickened (approximately 8 hours, but time will vary depending on room temperature). Refrigerate when desired consistency (a bit thicker than sour cream) is achieved.
Maya Parson entered the world of food journalism as an ice cream taste tester for her local newspaper at age eight. She later pursued a career in cultural anthropology – happily feasting on farm cheeses, fresh corn tortillas and a lot of rice and beans during her field research in Central America. Maya eventually settled in the other “central America” – the U.S. Midwest – where she enjoys cooking with farm-fresh foods and writing about food, culture and the culinary arts. She is the editor of Edible Michiana Magazine and can also be found on her blog, Cultured Grub.