Cream Fraiche

My cooking journey started when I bought a French cookbook at a used bookstore off DuPont Circle in Washington and making cream Fraiche is the first recipe I tried. From entrees to deserts, a lot of fine foods call for cream Fraiche and while you can buy it, it adds a lot of cost and chemicals to your food, so how about instead, you just make it and wonder at the marvel of nature at work. This simple and easy to follow recipe takes 2 days to complete, so you can quietly make it a couple days before the excitement of your next big kitchen adventure.

Ingredients

• 16 oz Heavy cream – not ultra-high pasteurized (UHP)
• 3 TBL buttermilk – cultured

Process

1. Mix cream and buttermilk in a glass jar.
   • The buttermilk contains enzymes that act as a catalyst for converting the cream to cheese.
2. Cover the jar with cheese cloth (so it can breath).
3. Let the jar sit on the counter (room temp) for 24 hours (to ferment).
4. Screw on lid and put in frig for 24 hours before using.
   1. Will keep a couple weeks in the fridge.

Note: If you buy UHP cream it will not ferment because is it biologically dead – the food industry has decided you don’t need things like nutrients in your food; not when they can provide life altering chemicals instead.