Do- It-Yourself Sublime Crème Fraîche

Apr 2, 2009 by Anna Migeon

Crème fraîche is a perfect example of French ingenuity with dairy products.  A cultured cream, it’s thicker, heavier, smoother and sweeter than sour cream, with a lovely, velvety texture. It’s delicious on plain fruit, especially bananas, mangoes or berries, or other desserts (I think of crêpes or pie), as well as in soups, stews or sauces, which it thickens without curdling as sour cream tends to do.  

We have no parallel product here in the U.S., though you can find crème fraîche in some grocery stores. It’s quite expensive. I make my own for much less. It’s something so simple, yet extremely satisfying to make yourself.  Very young children could make it, except it requires a lot of patience. My son used to make it to…