My favorite sour cream is Crème Fraiche. It’s mild in flavor, and when not fully fermented goes as well with sweet as with savory foods. I like to use it in mashed potatoes, decreasing the amount of butter and still making them so creamy and a bit tangy. It's also a great addition to creamed vegetables and and hearty winter stews. Try our Creamy Vegetable Soufflé on page 62, and Hearty Meat Stew on page 45 in Flavorful Fortified Food - Recipes to Enrich Life. For more recipes like this subscribe to our blog RSS.
Homemade Creme Fraiche
Combine ingredients stirring slowly. Pour gently into a clean jar and cover loosely. Let it stand at room temperature overnight or for as long as 24 hours if the room is cold. You can stop the fermentation process at any time after the first 12 hours, depending on how thick or sour you want the cream to be. Refrigerate at 41°F for about 2 weeks.