I find crème fraîche (aka crema mexicana or table cream) much more subtle and delicious than sour cream. Find out more about the difference between crème fraîche and sour cream here. Although it's typically made with heavy cream, half-and-half (half cream, half milk) makes a delicious light crème fraîche with a luscious creamy consistency.
Crème fraîche is delicious in cream sauces, as a dip, or over fruit and savoury dishes, and it's so easy to make at home where you know exactly what goes into it. Commercial varieties in the US have unwarranted ingredients like guar gum, carrageenan, locust bean gum, whey, modified food starch, and potassium sorbate - a totally unnecessary preservative. Why bother with (and pay for) all that when you can have something that's fresh, clean, and healthy for less?!
Makes: 16 oz./2 cups
- 1 pint (16 oz./2 cups) half-and-half or cream, at room temperature
- 1/4 cup yogurt with live cultures (full fat, fat-free, or any fat content in between)
- Pour the half-and-half into a clean, dry, glass or plastic container.
- Whisk the yogurt till smooth, add to the half-and-half, stir well to mix.
- Cover partially and let it stand in a warm place for 12 - 24 hours, or until it's a consistency you like.
- Refrigerate for up to 10 days.