DIY Essentials: Homemade Crème Fraiche
Andy Anderson !
I put some information in the recipe section, as to the difference between Crème Fraiche, and sour cream. Plus, some ideas on when to use one over the other.
Crème Fraiche is expensive, but not if you make your own.
So, you ready… Let’s get into the kitchen.
How to Make DIY Essentials: Homemade Crème Fraiche
- Crème Fraiche versus Sour Cream: You might be tempted to ask the question as to why use Crème Fraiche over sour cream.
First of all, Crème Fraiche is higher priced than sour cream, sometimes costing as much as 8 – 10 bucks for a small container. So, why is it more expensive?
Well, Crème Fraiche has a fat content of up to 45%, and therefore has a velvety texture on the tongue, and a richer flavor. On the other hand, sour cream only has a fat content of 20%.
Sour cream is made by adding lactic acid cultures to cream; while Crème Fraiche is made by adding a starter culture. The difference in production gives sour cream a characteristic sour taste, and Crème Fraiche a mellow taste.
In addition, because of the high fat content of Crème Fraiche, it maintains its structure when exposed to high heat (it will not curdle like sour cream), so it is an excellent option for use in sauces and soups.
Crème Fraiche works well, when you need a delicate flavor, and one that will not overpower the dish. I use it in desserts, when I do not wish to use whipped cream, and it is wonderful when drizzled over some freshly-sliced fruit.
Because of its sharpness, sour cream can be used to mellow a really spicy dish, so it works well with zesty American foods, and even Mexican.
- Chef’s Tip: You can taste it at any time you wish, and stop the process by sealing it and placing it in the fridge.
If you wish the recipe to resemble Mexican Crema, then stop the process at about 6 – 7 hours. Perfect for drizzling over tacos.
If you want it to get thicker with more of a tang to it, then let it sit long than 12 hours. The secret is to taste, and then stop when you like what you taste.