How To Make Mock Creme Fraiche
Mock creme fraiche is not real creme fraiche. For the real stuff you have to go to France. Real creme fraiche is what happens when unpasteurized cream matures on its own. Mock creme fraiche is what happens when you introduce lactic bacteria to pasteurized cream and let it ferment.
Creme fraiche is pronounced “krem fresh.” It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. Creme Fraiche is widely used in France, where the cream is unpasteurized and contains the “friendly” bacteria necessary to thicken it naturally.
Since creme fraiche does not curdle when boiled, it is the ideal thickener for many sauces and soups. Vegetables (particularly potatoes) benefit from a dollop of it. It is also delicious on fresh fruit, cakes, cobblers, and puddings. Commercial creme fraiche is quite expensive, so the homemade version is a life saver.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
Mock Creme Fraiche Recipe:
Mock Creme Fraiche Variation Ideas:
Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won’t become stiff).
Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.
Vanilla-Flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons vanilla extract into creme fraiche just before refrigerating.
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