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Recipe: Creme Fraiche–French Fermented Cheese

I found about this cheese by chance after watching Ina Garten at the Food Network make raspberry sauce and drizzle it on top fruits and fromage blanc (another French cheese). I wasn’t able to find the latter in the grocery store–even in the fancy cheese section they have–and was told to use creme fraiche instead.

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While I did buy it the first time, I found out that it can be easily made at home. It’s very simple but requires 24 hours for the cheese to ferment. It has a tart-bitter flavor. I love the tartness but added a small dollop of maple syrup right before serving to counter the bitterness. I served it with fresh cut up fruit and chopped fresh mint.

Delicious! But let me remind you that it’s mostly cream, so go easy on the portions.


To make the cheese:

  • 1 cup whipping cream
  • 2 tbsp buttermilk (I had low fat buttermilk and it was ok)

Mix both ingredients in a jar. Close the lid, and leave at room temperature for 24 hours. Refrigerate for 6 hour before serving.

Optional: before refrigeration, you can add vanilla or almond extract.

To serve:

To sweeten, add a little bit of sugar, honey, or maple syrup. Don’t add too much sweetener or else the tartness of the cheese will disappear. Mix with chopped fresh mint. Pour a little bit in a serving plate/bowl, top with fresh fruit, then garnish again with some mint.

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