A french sour cream that is simple to make and great for cooking.
2 cups heavy cream
2 tbsp cultured butter milk
You will want a clean container that has a lid. Combine the 2 cups of heavy cream and 2 tbsp of butter milk. Give the cream a good mix, then place a coffee filter (paper towel works too) on top to prevent things from going in. Leave it in a warm location for 24 hours, away from sunlight. I find it works best if you leave it in the oven with the lights on, and the door slightly cracked opened.
After 24 hours, remove the coffee filter, place the lid on, and put container in the fridge for another 24 hours to chill. Serve with your favourite food.
While this recipe looks incredibly easy to make, I was still able to mess up on my first couple tries. Sometimes the easiest things are the most difficult to master. The first two times I made it tasted fine, but it didn’t turn out thick. I ended with runny sour cream, so when I paired it with the Ox tail stew it was a lot like eating liquid-y yoghurt…yum! I think the problem was that I couldn’t find a good warm location for the bacteria to do it’s thing.
When it did work, I had a nice smooth, creamy, tangy crème fraîche that went very well with stew. The great thing about crème fraîche is that it doesn’t curdle in cooking like regular sour cream. While adding a dollop of it over something is not a good example, I imagine this will go great when making stroganoff or using it as a replacement for cream cheese sauces.
Like most homemade food, they don’t have a long shelf life. The crème fraîche will probably be good in the fridge for about a week. If you don’t think you can eat 2 cups in a span of a week you can always half the recipe. Or use it as a replacement for sour cream in other foods such as burritos, nachos, tacos, cheese cakes and anything else you can think of.
I hope you give this recipe a try! If you have any comments, tips or suggestions on other ways to use crème fraîche please leave it in the YouTube comments section or in the comments section down below.