crème fraiche

Crème Fraiche is basically a hybrid of sweet farm cream and cultured cream invented by crafty French epicures. I try to keep a quart or so on hand using buttermilk left over from making cultured butter. The flavor is sweet and tangy with a hint of nuttiness. I use it to finish sauces, soup (it’s excellent with borscht), dolloped on porridge and for nearly every creamy dessert.

I admire so much, and aspire towards, the craftsmanship evident in simple, nuanced ingredients such as this.

Crème Fraiche

1 quart cream, preferably raw farm cream

1 tbsp crème fraiche from a previous batch, or buttermilk

Just stir the second ingredient into the first and leave the jar somewhere warm overnight.