I just love crème fraîche, with its cute little circumflex chapeau above the î that whispers, “I am fancy. Pay lots of money for me!”
Even if you are the kind of person who might want to spend $8.00 for eight ounces of cream, it’s not always easy to find in stores. And even if you find it cheaper online, don’t get too excited — shipping will be at least twenty bucks! Quite a pickle.
I was so surprised to learn that making your own crème fraîche is the easiest thing in the world. With the summer fruit season upon us, a lovely dollop of crème fraîche over fresh fruit or dessert is a simple and elegant touch. I prefer it unsweetened, but you certainly may add some sugar if desired. Crème fraîche also adds richness and panache to everything from sauces to seafood to salad.
1 cup heavy cream
1 tablespoon plain yogurt or buttermilk
That’s all! Can you believe it?
Place heavy cream in glass container (a measuring cup is fine). Stir in buttermilk or yogurt. Cover loosely with plastic wrap and leave it alone for 24 hours in a room 70 to 75 degrees. Stir it once or twice. If it’s thick like mayonnaise, voila! You are done. If it’s not thick enough, give it another five or six hours, then stir and refrigerate. Store it covered in the refrigerator and use in ten days or less.