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Dips and Spreads

Homemade Crème fraîche

Prep Time 5

A simple, tangy, and rich DIY French-style cultured cream.

by Elizabeth Kurtz

Food 4 Thought

The blessing we make after washing our hands before eating bread is “Blessed are you God, Master of the universe, who sanctified us with mitzvot, and commanded us with the lifting up our hands.” What an unusual blessing. Why doesn’t the blessing talk about washing our hands, why lifting them up? The answer is because we are about to eat, and the hands are the tools we are going to use to break bread and eat the food. The lifting up of the hands before the meal begins is how we become aware of the spiritual nature of the meal. Before any food passes our lips we are already becoming mindful of the food we are about to ingest. Learn more about eating mindfully Jewish.

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IngredientsInstructions

Ingredients

Servings

1 cup heavy cream or whipping cream room temperature
1 tablespoon buttermilk or 1/2 cup sour cream room temperature

Instructions

Nutritional Facts

Nutrition Facts

Homemade Crème fraîche

Amount per Serving

Calories

102

% Daily Value*

Fat

11

g

17

%

Saturated Fat

7

g

44

%

Polyunsaturated Fat

0.5

g

Monounsaturated Fat

3

g

Cholesterol

34

mg

11

%

Sodium

10

mg

0

%

Potassium

31

mg

1

%

Carbohydrates

1

g

0

%

Sugar

1

g

1

%

Protein

1

g

2

%

Vitamin A

440

IU

9

%

Vitamin C

0.2

mg

0

%

Calcium

22

mg

2

%

Iron

0.03

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds.
Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time.
Note: Cream will thicken faster if the room is warm.
Stir thickened crème fraiche well.
Refrigerate at least 6 hours before serving.
Cover tightly and store in refrigerator for up to 2 weeks.