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Sunday Dinner
Sauerbraten
Braised Red Cabbage
Mashed Potatoes with Crème Fraîche and Chives
Apple Galette
Caramel Sauce Cockaigne
Lightly sweetened whipped Crème Fraîche
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Now that I am going on my third year of sharing our Sunday dinner menus, I am going to run into menus where I have shared all of the recipes. Today is a good example. However, there is still one element to the dinner that I can share.
Crème fraîche is a soured cream. It is less sour than regular cream, thicker in consistency, and higher in fat. I can find crème fraîche in my local markets, but I realize that some of you may not be able to. Well, let me just climb up onto the “homemade” soapbox to tell you that this is a super simple recipe. All it requires is some advanced planning so you can have it ready when needed and a little patience as it sours. The cooler the temperature in your kitchen, the longer the souring time. But once it finally thickens, you will be rewarded with some luscious and almost sweet soured cream to use in your favorite recipes.
Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago
Homemade Crème Fraîche
Equipment
- Cheesecloth
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons buttermilk
Instructions
- In a medium bowl, combine heavy cream and buttermilk. Cover with a sheet of cheesecloth and allow to sit at room temperature for 12-24 hours, or until very thick. Stir and refrigerate until ready to use. Once thickened, it can be refrigerated in an airtight container for up to 10 days. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Nicole – I do have this recipe for Homemade Crème Fraîche, but from a different food blogger. The other recipe warns cooks not to use ultrapasturized whipping or ultrapasturized heavy cream. In your experience, does it make a difference whether or not the cream is ultrapastruized? Just fell into your blog today, and I'm loving it!
From my knowledge, ultra-pasturized cream contains additives. So that would be why some cooks would steer you away from using it. I myself do not use ultra-pasturized for that reason. Thanks for the question and comment.