How to make Creme Fraiche

Creme Fraiche basically translates as ‘fresh cream’. It’s a French style of cream that’s thick and has a rich, slightly sour flavour, so it’s closer to what we know as ’sour cream’.

The imported product is very expensive, and there are local products in the supermarket, but you can easily make your own. It’s really simple and very good - make it once and you’ll be making it often -

1. Take one cup of cream (35%butterfat) and add 1Tablespoon of buttermilk. Mix well together in a screw top jar and let sit at room temperature for about 24 hours.
2. When it has started to thicken, screw the lid on firmly and place in the refrigerator where it will continue to thicken and sharpen in flavour.

Use it in dressings, dollop it on winter soups, sweeten it to serve over a dried fruit compote in winter, whip it gently … just think of fresh cream and use it accordingly. The slightly tangy flavour really adds something special. (If it seems a bit too thick just give it a good stir)

It will keep for about 1 week or so, depending on how fresh your ingredients are. In other words, don’t use cream or buttermilk that are at the end of their shelf life - your creme fraiche will also be at the end before it’s even begun!

PS  It takes a chef to know the finer details - according to Alice Waters, creme fraiche can be boiled and it won’t separate, unlike sour cream

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