Thursday, April 19, 2007

Creme Fraiche

Creme fraiche: light of my life, fire of my loins. I will extoll its many virtues later. What is important now is that it is amazing and painfully simple to make.

2 cups heavy whipping cream
1/4 cup buttermilk

Yeah, see what I mean? Combine buttermilk and cream together, cover with cheesecloth, and leave out at room temperature (~70 degrees F) for 8-24 hours, until as thick as sour cream.

When I made this, the cream took more like 26 hours to mature properly...but that's because "room temperature" in my hippie-save-the-planet house is around 60 degrees. Brrr. It wasn't until the following day, when I made sure to leave the bowl out in direct sunlight, that the dairy cultures decided to make me some fraiche.

Now I have two cups of creme fraiche, made from organic, local cream, for about $4 of raw ingredients. Hot damn! It's good in and on everything, especially those plump red strawberries that are currently in season.

1 comment:

carrolls said...

Thanks for the recipe and it doesn't sound too complicated at all. How long does it keep for? Does it freeze well? I don't know that I would use it that often and I dont' want to make it if it will go bad.