Crème Fraîche

Fermentation is an ancient tradition and its methods can be found in almost every culture. Crème fraiche, fermented cream, is the European style of sour cream. It has a robust, tanginess to it that can be interchangeable with heavy whipping cream in savory applications.  The buttermilk adds a deep richness to it and the simple preparation makes it a “go to” in your kitchen.  Use it in creamed soups and pan sauces, over poultry, seafood and eggs and it makes for a great foundation for dips.

clayton_chapman_Crème_fraîche.jpg

4 cups        heavy cream

2 ounces (6 tbsp)    buttermilk

 

Mix all ingredients together and allow to culture at room temperature for 48 hours.

Stir mixture, cover, and place in cooler until ready to use.