Crème fraîche

Crème fraîche is very similar to sour cream and can be used similarly. Sour cream is 35% butterfat and is made by adding a bacterial culture to pouring cream; it has a sharp, sour taste. In contrast, traditional French crème fraîche is made from richer cream, it also has a culture added, however, the resulting tang is more mellow. Sour cream is used for dips, dressings and as a topping; crème fraîche can also be used for all those things, plus it is heat stable and doesn’t curdle in hot mixtures.

Try this with rich food; while crème fraîche is rich-tasting, the lactic tang means it goes well with rich food. Try it with smoked salmon or hot-smoked trout. Or, add a little chives and mustard to the crème fraîche and serve with roast beef.

You will need to start this recipe two days ahead.

You will need a clean and sterilised jar.

Note

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