12687 Crème Fraîche Makes 2 cups Wed Aug 06 07:41:17 -0700 2008 Thu Feb 05 04:59:59 -0800 2009 Licensed http://www.chow.com/recipes/12687 Thu, 05 Feb 2009 12:59:59 GMT Crème fraîche is thickened cultured cream about the consistency of sour cream or thick yogurt. It's simple to make and less expensive than store-bought, though it must be started at least twelve hours in advance (you can also make Quick Crème Fraîche, page 304). It lasts longer than plain heavy cream—up to 3 weeks! Crème fraîche is terrific on Fresh Blueberry Pie (page 71) or Concord Grape Pie (page 101). This recipe is easily halved if you only want 1 cup.

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  • Combine the cream and buttermilk (but not the sugar) in a jar with a tight-fitting lid and place it in a warm (70° to 80°F) spot, such as the top of the refrigerator. Allow it to sit, undisturbed overnight or until thickened but still pourable. Chill it and it will become the consistency of sour cream.
  • To use, add 1 tablespoon sugar for each cup of crème fraîche needed and whisk lightly by hand. Sweeten only the portion you plan to serve immediately.
  • Crème Fraîche lasts for 3 weeks, tightly covered in the refrigerator.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 2 cups pasteurized heavy cream (ultra-pasteurized won't work)

    ]]>     2 tablespoons buttermilk

    ]]>     2 tablespoons sugar

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