{"id":105788,"date":"2025-04-16T11:30:40","date_gmt":"2025-04-16T15:30:40","guid":{"rendered":"https:\/\/editionap.ca\/?p=105788"},"modified":"2026-02-17T21:52:19","modified_gmt":"2026-02-17T20:52:19","slug":"do-it-yourself-creme-fraiche-an-easter-weekend-staple","status":"publish","type":"post","link":"https:\/\/tribune-express.ca\/en\/justice-faits-divers\/do-it-yourself-creme-fraiche-an-easter-weekend-staple\/","title":{"rendered":"Do-it-yourself cr\u00e8me fra\u00eeche: An Easter Weekend Staple"},"content":{"rendered":"

With Easter just around the corner, home cooks will fire up barbecues and snap on their ovens to prepare traditional dishes such as roast lamb or glazed ham served with an assortment of side dishes \u2013 after the kids have polished off the treats they found during the Easter egg hunt.<\/p>\n

As you plan your menu, here\u2019s a suggestion for a simple home-made condiment to garnish a creamy asparagus soup, accompany a side dish such as a potato galette or to be dolloped on a piece of strawberry-rhubarb pie or pineapple upside-down cake: do-it-yourself cr\u00e8me fra\u00eeche.<\/p>\n

This thick cream is a bit tart and tangy, is satin in texture with full and round mouthfeel and often carries a slight buttery or nutty flavour.<\/p>\n

Depending on the quality of the ingredients used to make it and the time allowed for it to set up, the viscosity of cr\u00e8me fraiche can vary from a sour cream consistency to that of something approaching margarine.<\/p>\n

Louis Pasteur had a hand in your cr\u00e8me fra\u00eeche<\/strong><\/p>\n

As it often does, culinary history intertwines with other, often more serious, events in the world: Napoleon, for example, pretty directly helped spur on developments in canning and preserving food in order to feed his marauding imperialist armies in the early 1800s.<\/p>\n

When it comes to cr\u00e8me fraiche, if we could easily get unpasteurized cream (which is not permitted by law) with the necessary helpful bacteria already in it, we could get cr\u00e8me fra\u00eeche naturally.<\/p>\n

This is where Louis Pasteur, a French microbiologist and chemist born in 1822, comes into play: as his name indicates, Pasteur is responsible for the food-preservation process known as pasteurization (as well as helping prove the germ theory of disease and developing a vaccine for rabies).<\/p>\n

Pasteur did research in Dijon, in Burgundy in eastern France \u2013 which of course is famous for both its mustard and its wine \u2013 before moving to Lille to become the dean of the faculty of sciences.
\nThere, Professor Pasteur was primarily involved with solving the problem of beer and wine spoilage, a major economic concern in France in the mid-1800s.<\/p>\n

In the course of his work with dairy, however, Pasteur changed our world \u2013 and cr\u00e8me fraiche \u2013 forever: as everyone likely knows, our milk and cream has been pasteurized, or heated, and does not have fermenting agents in it.<\/p>\n

That\u2019s a good thing, of course: because it has been heated to about 80-degrees C for 30 minutes and then quickly cooled, the milk has been purged of the bacteria that is responsible for typhoid fever, tuberculosis and polio.<\/p>\n

Of course, that heating also means it is stripped of some nutritive qualities and the chance to have \u201cnatural\u201d cr\u00e8me fraiche.<\/p>\n

When you buy commercially-made cr\u00e8me fraiche, it is usually milder and less tangy than sour cream at the same time it has a higher fat content and, depending on the ingredients used to make it, may have fewer additives and stabilizers like carrageenan and locust bean gum (which many liquid dairy products have).<\/p>\n

Cr\u00e8me fraiche: the DIY version<\/strong><\/p>\n

So, rather than buy an expensive cr\u00e8me fraiche from a specialty grocer, make a delicious and simple home version yourself \u2013 and maintain the safety of pasteurized dairy.<\/p>\n

Here\u2019s how to do it.<\/p>\n

In a heavy-bottomed saucepan, add two tablespoons of buttermilk (or sour cream) to one cup of 35% heavy cream or whipping cream. Stir and warm the mixture gently.<\/p>\n

(It\u2019s an unfortunate logistical characteristic of our dairy packaging, but if you can only buy buttermilk in one-litre cartons, plan to make other dishes with the remainder: perhaps cornbread, buttermilk pancakes or ranch-style salad dressing.)<\/p>\n

When slightly warm, transfer the cream-buttermilk mixture into a clean glass bowl, cover with a clean kitchen towel and let stand at room temperature, or warmer, for at least 24 hours and until the concoction gets quite thick. Stir the cr\u00e8me fra\u00eeche and refrigerate.<\/p>\n

Home-made cr\u00e8me fra\u00eeche can\u2019t be frozen very well, but it can be stored, tightly sealed in your refrigerator, for about 10 days.<\/p>\n

Cr\u00e8me fra\u00eeche is versatile<\/strong><\/p>\n

While I can\u2019t say that cr\u00e8me fra\u00eeche will never, ever split, it is in fact a much more stable dairy product and can withstand being incorporated at high temperatures even to the point of boiling: it resists \u201csplitting\u201d or separating which occurs when fats coagulate and separate from their liquid components.<\/p>\n

This quality makes cr\u00e8me fra\u00eeche quite versatile and suited to both sweet and savoury dishes.<\/p>\n

Consider adding a tablespoon or two to soups and sauces. But as well, its smooth and tangy taste is a great garnish to be dolloped onto fresh fruit and desserts such as cobblers, crisps, and clafoutis, the latter the fruit-and-batter dessert of the Limousin region of France.<\/p>\n

The process for DIY cr\u00e8me fraiche is also a good activity for teaching kids a bit about science in the kitchen environment.<\/p>\n

Food writer Andrew Coppolino lives in Rockland. He is the author of \u201cFarm to Table\u201d and co-author of \u201cCooking with Shakespeare.\u201d Follow him on Instagram @andrewcoppolino.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

With Easter just around the corner, home cooks will fire up barbecues and snap on their ovens to prepare traditional dishes such as roast lamb or glazed ham served with an assortment of side dishes \u2013 after the kids have polished off the treats they found during the Easter egg hunt. As you plan your […]<\/p>\n","protected":false},"author":20,"featured_media":105789,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-105788","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-justice-faits-divers"],"acf":[],"featured_media_global":[],"yoast_head":"\nDo-it-yourself cr\u00e8me fra\u00eeche: An Easter Weekend Staple - Tribune-Express<\/title>\n<meta name=\"description\" content=\"As you plan your menu for this Easter weekend, here\u2019s a suggestion for a simple home-made condiment to garnish a creamy asparagus soup, accompany a side dish such as a potato galette or to be dolloped on a piece of strawberry-rhubarb pie or pineapple upside-down cake: do-it-yourself cr\u00e8me fra\u00eeche.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tribune-express.ca\/en\/justice-faits-divers\/do-it-yourself-creme-fraiche-an-easter-weekend-staple\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Do-it-yourself cr\u00e8me fra\u00eeche: An Easter Weekend Staple - 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