Crème Fraiche is a rich thick cream that is naturally soured. It has a slightly tangy, almost nutty, flavor that is wonderfully smooth and velvety. It is decadent and absolutely divine with berries, on pies, or used to top your favorite hot chocolate or coffee drink.
The best part about creme fraiche is that it is so easy to make. It uses only two ingredients, buttermilk and cream: both local, farmers’ market ingredients. It does take a day or two to cure so you must plan ahead (or just make it to have on hand as needed).
Directions
Combine 1 cup cream from Battenkill Valley Creamery and 2 tablespoons Argyle Cheese Factory buttermilk in a glass container. Stir well and cover.
Let stand at room temperature (about 70°F) from 8 to 36 hours (depending on actual ambient temperature). You will know it’s done when it becomes very thick. Once thickened, you can store in your refrigerator for up to 12 days.
Note: If your sweet tooth demands it, you can add a small amount of maple syrup, honey to sweeten it up just a tad.
