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 1 cup = 8 servings 2 tablespoons each
Instructions
- Pour 1 cup heavy cream into a clean jar.
- Add 2 tablespoons cultured buttermilk. Stir gently, no whisking frenzy, just a calm swirl.
- Cover loosely with a lid or cloth.
- Leave at room temperature (around 70°F/21°C) for 12–24 hours. Check: it should be thickened and slightly tangy.
- Stir, seal, and refrigerate. Voilà—authentic crème fraîche!
Notes
- Always use pasteurized cream, not ultra-pasteurized—it cultures better.
- 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.
- Try flavor layering by adding herbs (like chives or dill) after refrigeration, which creates instant flavored crème fraîche.
- 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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