Make Sour Cream or Crème Fraiche in Your Clay Pot

            There is something really satisfying about sour cream. It is filling and creamy and delicious, and just adds depth and flavor to anything it touches. Crème fraiche is a little less common, but similar in texture and consistency, so it can add an unexpected tang to dishes that would usually use sour cream.

            Whether you prefer sour cream or crème fraiche, they are cultured, traditional foods that are nutrient-dense and (when sourced well and not using ultra-pasteurized cream) contain valuable nutrients and probiotics. Did you know that both sour cream and crème fraiche are easy to make? Not only that, but they taste even better when made in clay! Here’s another instance where your clay pot comes in handy, if not necessarily for cooking, in the strictest sense of the word.

Ingredients:

• Organic whole cream or whipping cream (raw is best, but just make sure it’s not ultra-pasteurized)
• Several spoonfuls of cultured sour cream or about ¼ cup cultured buttermilk

Directions:

1. Add the cream and sour cream or buttermilk to the pot
2. Stir well to incorporate
3. Select “warm” and allow the mixture to warm for about 10 minutes
4. Turn the cooker off completely, cover and seal, and let sit for about 8 hours
5. Refrigerate for a couple of hours before serving to let it set

 

Use Creme Fraiche in any recipe that calls for sour cream--it just has a slightly different taste, so use whichever you prefer!