French Creme Fraiche
Creme Fraiche is a delicious alternative to traditional sour cream. It has the benefit of not curdling when simmered, like sour cream does, and it is much easier to make than yogurt. Sour cream has a firmer texture and a blander taste than creme fraiche, but they are pretty much interchangeable. Try creme fraiche in salad dressings and sauces. It is also wonderful for topping fresh strawberries or fruit omelettes (add a little vanilla and xylitol to sweeten).
FRENCH CREME FRAICHE Recipe:
2 c. heavy cream
2 T. buttermilk
In a glass jar, stir together the cream and buttermilk.
Let stand on your kitchen counter top overnight or until fairly thick.
Cover tightly and refrigerate for at least 4 hours to thicken further.
This can be stored for several days in the refrigerator and the tangy flavor will continue to develop.
My mom makes another version of creme fraiche. Try them both and see which you prefer.
1 c. heavy cream
1/4 c. sour cream
Mix the cream with the sour cream in a glass jar and let sit in a warm place for 12 hours. Then refrigerate 2 days to fully develop a nice tangy flavor.