Crème Fraiche is a French specialty. In French, the words mean fresh cream. It has a slightly tangy taste and its texture can be anywhere from thick but still runny like sour cream or as solid as spreadable margarine. Crème fraiche goes very well into soups because it can be boiled without curdling. It also is a great alternative to whipped cream or ice cream over dessert. To make crème fraiche, add 1 1/2 cups heavy whipping cream together with 1/4 cup cultured buttermilk. Pour into a clean jar (like a canning jar) and shake to combine well. Let it … Continue reading →