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Using creme fraiche
- June T., East Wanatchee, Wash.
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More from Other NewsA: Creme fraiche is cream that has been allowed to age until it thickens and develops a nutty, slightly tangy flavor. In France, unpasteurized cream is used and the bacteria present lets the thickening process happen naturally. Here in the United States, laws require cream to be pasteurized, so the bacteria must be added back, usually in the form of buttermilk or sour cream.
If your recipe calls for creme fraiche, you can easily substitute drained sour cream or even plain yogurt, if the dish is not going to be cooked.
If your recipe is going to be heated, you’ll need to be more careful. Creme fraiche can be simmered or boiled, but sour cream or yogurt will curdle. In these cases, you can easily make your own creme fraiche. Combine 1 cup whipping cream and 1 tablespoon low-fat (not non-fat) buttermilk in a glass or ceramic bowl or measuring cup, microwave for a few seconds to warm slightly (to about 85 degrees). Cover with plastic wrap and let sit at room temperature until thickened, up to 24 hours. Stir and use immediately or refrigerate for up to a week.
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