Gastronomixs

Crème fraîche

This might very well be the simplest preparation of milk.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Crème fraîche

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Ingredients

1

litre

cream (35%)

150

g

buttermilk

Preparation method

  • Pour the cream and buttermilk into a clean plastic bucket.
  • Stir gently with a whisk.
  • Cover with a clean tea towel.
  • Set aside the bucket in a warm place at about 20°C for two days.
  • After two days, place the bucket in the refrigerator and mix using a spatula before use.
  • Regularly check that the thickness and flavour are right, as temperature, just like hygiene, is an essential factor in this preparation.
  • If needed, allow the crème fraîche to ferment outside of the refrigerator for a little longer to create a thicker end result. Shorten or extend the fermentation process if needed.

Serving suggestions

  • As part of a composition with components of cucumber, tomato, celery, or green herbs.
  • As an addition to sauces, soups, and dressings.
  • Vary by flavouring the cream before making the crème fraîche by adding spices such as cardamom or aniseed.

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