I just love this stuff. You might remember it from my scones post but that’s not all it’s good for. Oh no. It’s great with sweet and savory dishes, as a replacement for sour cream in recipes, and even as an all purpose dip! The stuff is most definitely a staple and something we keep around the house most of the time, when it’s not all eaten up by hungry little mouths. It’s a good thing, in that case, that to make it you only need two ingredients (and time) and they are things I tend to have around anyway!
OK well sort of 3 ingredients, if you count the jar. But I’m not, because I always have jars lying about and they’re not perishable or anything. But the lids, you really need to get some if you don’t already have them! I. Love. Them. I use them for everything, you’ve probably noticed in some of my other posts; they’re pretty prevalent. They have them in at least two sizes, for the wide mouthed jars and the regular ones. I usually just get them at my local grocery store but if you can’t find them, Amazon has them for only $3 and they’re worth way more than that. They’re reusable and trust me they get used!
So to make the creme fraiche all you have to do is take a clean mason jar (or whatever jar, mason jars don’t actually have any magical powers. Maybe. ) and fill it up most of the way with heavy whipping cream
I got two really cool looking shots of the cream about to pour into the jar so I’m sharing them both, because pretty. Also I just love that beautiful cream. Sometimes, I’ll just take some heavy whipping cream and a little sugar and put it in the mixer and make whipped cream just because. Because it’s delicious, and because I will eat it. Sometimes I won’t do that, for pretty much the same reasons.
Then add about a tbsp of Butter milk. It’s really not an exact science, it needs to be at least a tablespoon but a little bit more doesn’t make a difference really.
Stir it up! Another reason the teaspoons I love come in handy but you could just use a regular spoon too.
Cover the jar, you don’t have to use a lid if you don’t have one, saran wrap and a rubber band works just fine it just won’t keep as long in the fridge. Usually this stuff will keep for a few weeks otherwise. I’m sure it would dry out and go bad faster if it didn’t have a lid, but if you’re using it within a few days (or are going to run out to the grocery store and get some lids) it will work just fine. It needs to sit like this for at least 12 hours, so just kick back like my spoon here…
Or lay down if you get tired. Spoons can only stay upright for so long.
And in 12 hours with artificial lighting (because it’s early in the morning now) you will have a nice set mass of creme fraiche!
You can tell it’s done when it has the consistency of sour cream, and tastes like a lighter version of the same. Which is why it’s fantastic for both sweet and savory purposes!
Fraiche and Creamy!
If you don’t remember (or didn’t see my scones post) this is one of my favorite ways to use it! The kids love it too. Often I’ll mix the jam and the creme fraiche directly and just dollop the lot onto the scone OR dip the scone in it whichever allows me to get the most on there!
I also made potato pancakes and used it to dip them in the other night. So. Good. What will you use it for? I’d love to hear from you in the comments!