How to Make Cream Fraiche
Cream Fraiche is a delicious lightly-soured cream, which can be used as an alternative to sour-cream, yogurt, or even whipped cream! My personal favorite way of eating Cream Fraiche is with an Apple tart, an instructable of which I will link below.
https://www.instructables.com/id/How-to-Make-an-Apple-Tart/
Ingredients
You will need:
- 236 ml cream (1 metric cup)
- 2 tablespoons naturally cultured yogurt
- A jar with a lid
Mix It Up and Sour!
Mix up the cream and yogurt then pour into a jar. Screw on the lid then leave in a warm environment (30 degrees Celsius) for 8-12 hours, or until thick and tastes sour.
If the temperature is cooler, say 20 degrees Celsius, the souring process will still work, it will just take a bit longer. I find in Winter mine can take about 20 hours to thicken.
Nice and Thick!
When it is done it should taste slightly sour, be quite thick, and smell very subtly like cheese. The viscosity is quite 'gloopy' for want of a better word lol
Do Not Whip!
You can now enjoy your fresh, home-made cream fraiche! I like to eat it on my breakfast or with cake; or a delicious Apple tart.
Remember: do not whip! If you do, it will turn to butter. I have included a photo of some whipped Cream Fraiche, and you can see that the butter milk has separated out leaving the butter behind.