A thick and tangy addition to tacos, soups, and more.
is soured cream, or cream that has been thickened and acidified by the growth of bacterial cultures. Often sold at specialty markets, crème fraîche can be used in a number of ways in the kitchen. For example, you can serve crème fraîche alongside fresh fruit, or you can stir crème fraîche into soups or sauces to add a little bit of dairy richness and thickness; it also contributes a bright bit of acidity to any dish.
Crème fraîche is incredibly simple to make at home: You simply combine cream with a small amount of buttermilk and allow it to rest in a covered container at room temperature for about 12 hours. The ratio of cream to buttermilk doesn't really matter all that much; add more buttermilk and you'll need less time for the cream to thicken . Add more, and it takes longer, but tastes better.
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