Crème Fraiche from Mastering the Art of French Cooking by Julia Child, Louisette Berthole, Simone Beck
Ingredients:
- 1 tsp cultured buttermilk
- 1 cup whipping cream
Stir the buttermilk into the cream and heat to lukewarm- not over 85 degrees. Pour the mixture into a loosely covered jar and let it stand at a temperature of not over 85 degrees nor under 60 degrees until it has thickened. This will take 5 to 8 hours on a hot day, 24 to 36 hours at a low temperature. Stir, cover, and refrigerate. This is the real deal. Rich, buttery, smooth, and slightly tangy on the tongue will impress your family.
This simple recipe can dress up the simplest fresh fruit and well as bringing a depth of flavor. Neat, easy, and frugal, simplicity as it’s best. How may uses will you find for it? Tomato soup or bean soup brightened by a dollop of crème fraiche and chopped herbs. This has largely replaced sour cream due to the many uses. As the temperature drops and crockpot gets a regular workout with soup recipes. This is a handy addition to the frugal kitchen.
Related articles
- The Extraordinary Life of Julia Child (foodservicewarehouse.com)
- Creme Fraiche Substitute (mademan.com)
- Cultured Butter (awindowintomyworld.wordpress.com)
- Fresh Tomato Tarte with Crème Fraîche and Basil (survivalguidedc.com)
Suburbhomestead 
I’ve always wondered what crème fraiche was – its not something Ive ever seen in the stores here.