Recipes — Crème Fraîche

I’ve already admitted my fermentation fetish to you.

With that out in the open, I can now offer recipes.

The first one is super simple. And super delicious. Crème Fraîche.

In France, soured or fermented cream—crème fraîche—is an indispensable ingredient in soups and sauces. It gives heavenly results as discussed in the Tartine quiche.

Crème Fraîche is a great way to get some more “culture” into your diet. Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. It also provides beneficial bacteria and lactic acid to the digestive tract. These good critters and their by-products keep pathogens at bay, guard against infectious illness and aid in the fullest possible digestion of food. Maybe this is why so many traditional societies ate and drank fermented milk products and used them as medicine for the sick, aged and nursing mothers. 

Crème Fraîche
Makes 2 cups

1 pint good quality cream
1 tablespoon commercial or whole milk butter milk
(OR 1 tablespoon good quality commercial or home-made crème fraîche)

Start with the highest quality cream you can find. Raw cream is best but pasteurized will do. (Don’t use ultra-pasteurized).

Place cream in a glass jar or container. Add buttermilk or crème fraîche, stir well, cover tightly and place in a warm spot for 20 to 24 hours. I have left it out on the counter for longer with not very good results so really watch the time that has elapsed.

Chill well.