Crème fraîche is an amazing and versatile cooking ingredient. It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes. The higher fat content of crème fraiche means you can boil it in soups, sauces and simmers without it separating. Try it in potato salad or alongside some fresh fish or fruit. Use crème fraîche in cakes and desserts to bring a new level of flavor, and for an authentic Mexican meal serve it in place of sour cream.
Crème fraîche is an amazing and versatile cooking ingredient. It can be used as a substitute for yogurt, sour cream, or even mayonnaise in most recipes.
- 2 cups whipping cream
- ¼ cup buttermilk or lemon juice
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Mix the two ingredients in a glass jar.
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Cover with a tea towel and let stand at room temperature (about 70 degrees) for 8 to 24 hours or until very thick.
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Stir well and place lid tightly on jar. Store in the fridge for up to 10 days.
I prefer the product made using buttermilk; to me it has a creamier finish.