I made it.
It's actually spelled with a ^ in there somewhere but I am too lazy to figure out how to get special characters in here, so just imagine it in your mind.
Why make this stuff? Well, it is not the same as sour cream and if you come across a recipe that calls for creme fraiche, there is no substitute. The flavor is more subtle than sour cream and I am sure the foodies of world could expound on this fully. I have read it described as "nutty." Mm-kay. Sure. I will say, it is delicious.
Making it yourself is EASY, and cheap.
Ingredients:
Heavy whipping cream (a cup or so)
Buttermilk (two tablespoons or so)
Instructions:
Mix together in glass container. Cover. Leave out for 8-24 hours until thick.
Put in fridge.
That's it.
This is only the second time I've made it, and I swear it was not thickening up as fast as it had before, so I monkeyed with it a bit by adding more buttermilk. I would post some links to recipes but there are so many on the interwebs, you can Bing/Google it yourself, and then decide which one to do. But basically they are all the same: about a cup of heavy whipping cream, two-three tablespoons of buttermilk, mix them up well in a glass container, set it out covered for anywhere from 8-24 hours.
I did find one recipe that said to heat up the ingredients slightly. I can see that working, if only to get the stuff up to room temp faster, but it is not necessary if you are patient. Why dirty another pan?
I am going to eat mine with some homemade granola and save the rest for a recipe...
This kind of makes me want to try making cheese. But only kind of.
