CRÈME FRAÎCHE

Barron’s Food Lover’s Companion defines crème fraîche (pronounced krehm FRESH) as a “matured, thickened cream [with] a slightly tangy, nutty flavor and velvety rich texture.” My own personal definition is creamy, dreamy loveliness that tastes good on pretty much everything. Crème fraiche is similar to sour cream, but is less sour and often has a higher percentage of butterfat. It also endures heat much better than sour cream and doesn’t break when introduced to high temperatures. It can be used in sweet and savory applications. Look for it in Crème Fraîche Scones and use it to accompany Mixed Berry Galettes and Blackberry-Apricot Hand Pies . makes about 4 cups

3 cups heavy cream

¾ cup buttermilk

In a large bowl, whisk the cream and buttermilk. Cover the top of the bowl with several individual layers of cheesecloth; I usually cover it with four layers. Place a rubber band or tie a string around the bowl to keep the cheesecloth in place. Let the bowl sit out at room temeperature for 24 hours and up to 3 days, until it has thickened. The time depends on the outside temperature both outside and in your home. The buttermilk contains active cultures (“good” bacteria) that prevent the cream from spoiling and is acidic enough to deter “bad” bacteria from growing.

When it is thickened and ready to use, gently stir and transfer the mixture to an airtight container and refrigerate. It can be refrigerated up to 1 week.

NOTES: Covering the crème fraîche with cheesecloth helps keep dust and bugs out, while still picking up bacteria in the air, which can flavor the crème fraî che and give it a unique taste. If you prefer, you can make the crème fraîche in a large covered jar. Pour the heavy cream and buttermilk in the jar, seal it tightly, and shake well. Let it sit at room temperature for 24 to 48 hours. Transfer to the refrigerator once it’s thick and ready to use.

The buttermilk can be replaced with sour cream or whole milk plain yogurt, as long as it contains active cultures.