Thursday, March 10, 2005
Rich, thick crème fraîche, sometimes so thick you can stand a spoon in it or cut it with a knife into cubes, is a specialty of France. I have tried several ways of making my own crème fraîche and I'd like to share my secret with you.
Take 1 cup of heavy cream (whipping creme in America) and warm it to wrist temperature (105ºF) in a non-reactive pan, then stir in 1 1/2 tablespoons of buttermilk. Pour into a warmed crock, cover it, then leave on the counter to rest in a warm place until thick (may take 12-36 hours at room temperature). Stir and place into the cool spring house. Use for desserts, sauces, slathered on bread--enjoy!