My family loves to have creme fraiche with berries for breakfast. Whenever I go to buy it I find I am dismayed by the price. This is just too expensive for everyday eating. Creme fraiche translates into fresh cream in French. It is actually cultured cream, much like sour cream or yogurt.
I adore both sour cream and yogurt so I decided that cultured heavy cream made from high quality heavy whipping cream should be delish beyond compare. Boy was I right. De-freaking-lish!
The final product came out with a velvety and smooth texture from the heavy cream and a slightly sour taste that really made it special. I seriously have to stop eating this stuff to get a good idea of how to describe it. There is no added sugar in this recipe but it has a slightly sweet finish to it. There is no need to add sweetener to it because it is great alone.
Home-made Creme Fraiche
1 quart heavy whipping cream (I used Organic valley)
1 pint Greek yogurt (I used Greek Gods)
Simmer heavy whipping cream on stove top stirring to avoid scalding for 5 minutes.
Let cool on counter until cream reaches 110 degrees.
Add yogurt and whisk to fully incorporate. Over night the yogurt cultures will begin to work on the cream and flavor and thicken it.
Cover and leave in your refrigerator over night.
It should be thick and ready to enjoy the next day.
Some ways to use home-made creme fraiche:
Made cucumber dip for greek meatballs. Add diced cucumber (peel it first) a little fresh garlic, lemon juice and parsley.
Add fresh garlic, herbs and sea salt and pepper to make a dip for veggies.
Dollop some next to pie or cobbler instead of whipped cream.
Serve for breakfast with berries and granola.