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Crème Fraîche Mushroom Risotto Recipe

Crème fraîche is one of the classics: it is a simple cultured cream that has a silky texture; lighter than sour cream and more velvety than cream. Because of this, there are endless ways to use this golden cream. Crème Fraîche used to be made by simply placing a jar of raw cream on the kitchen counter overnight. The ambient cultures in the environment would naturally culture and ferment the cream. I work most frequently with pasteurized cream, which means that I add a couple tablespoons of cultured buttermilk to room temperature cream, mix thoroughly, and then let it sit. After 24 hours, it is recommended to place the crème fraîche in the refrigerator for another day to let it thicken completely.

If you'd like to make your own crème fraîche, you can check out our Free French Cheesemaking Course online!


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