The Laughing Wolf

Sunday Recipe: Crème Fraiche

There are times when sour cream just doesn’t do it, nor does whipped cream. You want, need, and deserve something more. That more is crème fraiche. It is wonderful over fruit, it can be put in soups and sauces and boiled without curdling, and it is the perfect base for caviar.

It can also be hard to find, with commercial preparations being a bit pricy. Never fear, though, Laughing Wolf is here. Sorry, couldn’t resist. You can make it at home fairly easily.

Hardware:
Measuring cup
Measuring spoon
Plastic wrap

Ingredients:
Whipping cream
Real buttermilk

Fill measuring cup with one cup of whipping cream. Add 2 tablespoons of the real buttermilk. Please note that it must be real, as it is introducing the bacterial cultures that make things happen. Stir. Cover with plastic wrap and let sit out at room temperature (around 70 F) for 8-24 hours until thickened. Stir again and place in container (or just leave it in measuring cup and keep covered with plastic wrap) and store in refrigerator. Should last for a week or so.

LW