Crème fraiche love

My crème fraiche turned out as an example of the most delicious scrumptiousness.  I am completely in love and addicted.  Why did I not start making it years ago?  It is sooo yummy and  soo easy to make.

Get yourself about 200-250 mL of cream.  The real stuff not the thickened stuff.  Warm it on the stove to about 40-45 °C (104-113 F).  Pour it into a sterilised jar.  Add a tablespoon of natural yoghurt.  Stir to mix.  Place lid on jar.  Leave at room temperature for 24 h.  Place in fridge until required.  Mine has lasted 6 days so far.

It is a lovely thick creamy version of yoghurt.  Sort of like sour cream but yummier.

Many recipes use cultured butter milk for the bacterial starter.  I only had yoghurt available but it’s the same bacteria and it worked well.

So far we have had it on  brandied apples

On strawberries…

And I have had half yoghurt, half crème fraiche on my muesli of a morning.  There is the tiniest smidgen left for tomorrow’s breakfast and then it’s all gone.

Theres nothing for it. I’ll just have to make some more!

This entry was posted in Breakfast, Food, Make your own, Recipe and tagged , , , , , , , , , , , , , . Bookmark the permalink.

8 Responses to Crème fraiche love

  1. Enivea says:

    Yummy! With fresh summer fruit coming soon it will be essential eh?!

  2. bagnidilucca says:

    I had no idea how it was made. Thank you for showing me the way.

  3. I may have mentioned this, but we recently made ice cream from creme fraiche that was left over from our pie party. It was amazingly delicious!

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