Crème Fraîche

Crème fraîche, a cultured cream, is becoming more readily available in grocery stores. It has a great tangy flavor that complements ice cream well and cuts the fatty taste in many desserts and ice creams. If you don’t see crème fraîche in your grocery store, ask for it and convince them to buy it. It can be used in savory cooking as well. If you want to make your own, for each cup of cream, stir in 1 tablespoon of buttermilk. Cover and let sit on the counter for 24 hours. Stir and let sit another 24 hours. At this point, it should be thick. Refrigerate until ready to use.