Crème Fraîche Recipe
Discover the secret to authentic French crème fraîche by making it at home! The French secret weapon for silky sauces, dreamy desserts, and swoon-worthy soups. Make this recipe for your kitchen adventures!
Ingredients
- 2 cups heavy cream 35%+ cream
- 3 tablespoons cultured buttermilk
- Yield is 2 cups = 8 servings of ¼ cup each
Instructions
- Pour 2 cups heavy cream into a clean jar.
- Add 3 tablespoons cultured buttermilk. Stir gently, no whisking frenzy, just a calm swirl.
- Cover loosely with a cloth held on with an elastic or a string tied around the top.
- Leave at room temperature (around 70°F/21°C) for 12–24 hours. Check: it should be thickened and slightly tangy. If my kitchen is cold I place my jar in the oven with just the oven light on.
- Stir, add the lid, and refrigerate. Voilà! Authentic crème fraîche!
Notes
- Always use pasteurized cream, not ultra-pasteurized, it cultures better.
- Always us a non-metallic spoon to stir or serve, as cultured food can react with metal.
- Stir gently; overmixing can break the texture, and you don't want to fill it with air bubbles.
- Taste daily while culturing, stop when tangy enough for your palate. But 12-24 hours should be sufficient.
- Crème fraîche too thin? Strain it through a cloth for a few hours. But don't throw out the liquid, as it can be used in other ways, like baking.
- If your kitchen is chilly, wrap the jar in a tea towel, or, as I do, place it in the oven with the light on.
- Use less buttermilk for a thinner result and more for a firmer finish.
Nutrition
Calories: 206kcalCarbohydrates: 2gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 22mgPotassium: 64mgSugar: 2gVitamin A: 884IUVitamin C: 0.4mgCalcium: 46mgIron: 0.1mg
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