Cream fresh
4 servings
15 minutes
Crème fraîche is a refined product of French cuisine with a delicate texture and light tanginess. Its origins date back centuries when French farmers created natural dairy products by allowing cream to naturally sour. This elegant ingredient is perfect for sauces, dressings, and baking, adding richness and sophistication to dishes. Crème fraîche has a soft creamy flavor with subtle sour milk notes, making it a versatile addition to both hot and cold dishes. It can be used as a base for creams, soups or served with berries and honey. Its simplicity in preparation and rich taste make it an indispensable part of French gastronomic culture.
1
Prepare all the ingredients.
- Cream 30% fat: 200 g
- Kefir: 2 tablespoons
2
Pour the cream and kefir into a jar, mix, close the lid, and let it sit at room temperature for 12–24 hours until fully thickened.
- Cream 30% fat: 200 g
- Kefir: 2 tablespoons
3
Then place it in the refrigerator for 6 hours.
