Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
Ask Your Questions Now ›
Radish and Wax Bean Salad with Crème Fraîche...
Crème Fraîche Whipped Cream
Pseudo Crème Fraîche
- 1 cup pasteurized or raw heavy cream (do not use ultra-pasteurized)
- 2 tablespoons whole-milk plain yogurt
It’s easy to make a homemade version of France’s sour cream. The end result isn’t exactly the same as the real thing, but it’s still perfect for drizzling over finished dishes or desserts, and for enriching sauces. Use anywhere you would use regular sour cream. We like it in our Smoked Trout Crostini.
What to buy:
For this recipe, it’s important to use heavy cream that has not been ultra-pasteurized; go with pasteurized, or use raw cream if you can find it. Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers.
- 1Place cream in a small saucepan over medium-low heat. Heat until just warm, around 85°F.
- 2Remove from heat and stir in the yogurt. Place in a warm place to thicken for at least 12 hours. (We found that inside the oven with the light left on works perfectly!)
- 3Once thickened, store the crème fraîche in a covered container in the refrigerator.