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!

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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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