Cream Fraiche is a delicious lightly-soured cream, which can be used as an alternative to sour-cream, yogurt, or even whipped cream! My personal favorite way of eating Cream Fraiche is with an Apple tart, an instructable of which I will link below.
Step 1: Ingredients
You will need:
- 236 ml cream (1 metric cup)
- 2 tablespoons naturally cultured yogurt
- A jar with a lid
Step 2: Mix It Up and Sour!
Mix up the cream and yogurt then pour into a jar. Screw on the lid then leave in a warm environment (30 degrees Celsius) for 8-12 hours, or until thick and tastes sour.
If the temperature is cooler, say 20 degrees Celsius, the souring process will still work, it will just take a bit longer. I find in Winter mine can take about 20 hours to thicken.
Step 3: Nice and Thick!
When it is done it should taste slightly sour, be quite thick, and smell very subtly like cheese. The viscosity is quite 'gloopy' for want of a better word lol
Step 4: Do Not Whip!
You can now enjoy your fresh, home-made cream fraiche! I like to eat it on my breakfast or with cake; or a delicious Apple tart.
Remember: do not whip! If you do, it will turn to butter. I have included a photo of some whipped Cream Fraiche, and you can see that the butter milk has separated out leaving the butter behind.