Become intrigued by the idea of crème fraîche. Hear swooning testimonies about its flavor and silkiness from food writers you trust. Go to the store to try it yourself. See that it’s six dollars for an eight ounce tub. Pass on buying it.
On a day that you’re feeling particularly extravagant buy the crème fraîche. Try not to think too hard about how you buy expensive groceries when you feel flush. Fall in love with crème fraîche’s smooth, slightly sour taste. Start to put it on everything. Mourn it when you finish the last of the carton. Resist the urge to replace it with more crème fraîche, because it’s six freaking dollars for eight ounces.
Cave and buy crème fraîche again. And again. And again. Start to think there must be a better way. Do some research. Try some experiments. Talk with some people who already make it on their own.
In a clean jar combine 4 parts heavy cream to 1 part buttermilk. Stir well and cover with cheesecloth. Keep at room temperature for 24 hours, then stir again and refrigerate.
Put on everything. Repeat step 4 as necessary.
I’m crazy for crème fraîche. Here are some of my favorite uses.
-Replacing sour cream on a loaded baked potato, tacos, or anything
-Adding a tablespoon or two to pasta sauces
-Replacing half the olive oil in salad dressings
-Adding a bit of tang as a topping for creamy desserts
-Gilding the lily as a dollop on creamy soups, like the one coming up next.
Makes about 3 cups
2 cups heavy cream
1/2 cup buttermilk
In a clean jar combine heavy cream and buttermilk and mix well. Cover with cheesecloth and leave at room temperature for 24 hours.
After 24 hours, stir crème fraîche very well. Cover and refrigerate. The crème fraîche will keep for at least a week (it’s always gone by the time a week is up).