Make your own creme fraiche!
So, this week's recipe is a quick DIY for making your own crème fraîche at home. We use it to replace sour cream or Mexican crema in a bunch of recipes. It's great on top of tacos or fajitas, or add a dollop into your borscht or similar hearty stew! It gives the lovely sour flavour with an additional little slightly cheesy flavour as well.
Now, we use organic (and umhomogenized) heavy cream in this recipe, but you can use regular grocery store heavy (whipping) cream as well. There will be a slight difference in the final product, but they'll both work just fine. We like the organic, because we get these lovely little lumps of heavy cream that rise to the top and give a bit of texture to the final. The other ingredients usually present in regular cream (they frequently add carageenan for texture) will make the final product a little thicker, potentially, and if it's homogenized it will come out smoother, of course.
