Crème Fraiche

Question?  The recipe of the month is “Blueberry Tart.”  It’s best served with Crème Fraiche.  However, Crème Fraiche is hard to find in the Truckee area.  I’ve been asked by several people, “Can I make it?” The answer is yes, and here’s a simple recipe.  There is some waiting time.  Remember patience has its rewards.

Answer.  1-part buttermilk to 4-parts sour cream and some lemon juice.  Hence, if you want to make a little more than a cup, mix together 1-cup sour cream with ¼ cup buttermilk and 2-tablespoons of lemon juice. Cover it with plastic wrap, and let it sit at room temperature for 6-8 hours, then refrigerate and use when you want.

Crème Fraiche is great for cooking since it doesn’t breakdown when heated like heavy cream.