I finally found it. A simple recipe for making my own cre’me fraiche. Yes, I can usually find it in my local market, but sometimes they run out. I prefer cre’me fraiche (French sour cream) to regular sour cream. This is how easy it is to prepare:

Cre’me Fraiche

Ingredients
1 cup of heavy whipping cream
2 tablespoons buttermilk

Method
Combine the two ingredients well in a glass jar with a cover.
Let mixture stand, covered, at room temperature for 8-24 hours, until thickened.

Note: For those of us who live in warm climates such as Arizona and Florida, set in a cooler spot than summer room temperature.

Cooks Tips

We love cre’me fraiche in many dishes that call for sour cream, or heavy cream.

Spinach, pea, chicken and baked potato soup come to mind on this cool night.

Use in place of milk or cream or add a dollop over soup, baked potatoes or chili.

We also like to add a touch of cre’me fraiche to our creamy goat cheese and chive scrambled eggs.

Cream cheese works well in scrambled eggs too. It keeps them hot, rich and creamy.

For an elegant brunch, top soft scrambled eggs with American caviar and a dollop of your homemade cre’me fraiche.

You will come up with your own creations for this simple recipe. Please let us know.


Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.