Crème Fraîche is hard to find and is incredibly expensive when you do find it. Believe it or not, it’s quite easy and very inexpensive to make. I’ll show you how!
What is Crème Fraîche Anyway?
It’s similar to sour cream, but with a richer and less tangy taste. Unlike sour cream, it does not contain any added thickeners. Because crème fraîche has a higher fat content than sour cream, it does not curdle at high temperatures the way that sour cream does. Rather, it blends beautifully when heated.
I used an Epicurious recipe to make this amazing cream.
Believe it or not, there are only two ingredients necessary to produce velvety smooth crème fraîche: Heavy cream, whether or not ultra-pasteurized, and cultured buttermilk. That’s it! However, the cultured part of buttermilk is important.
Making Crème Fraîche
I combined the cream and buttermilk in a jar and gave it a stir. Then, I covered the jar with a piece of cheesecloth secured by a rubber band. I let the mixture sit at room temperature on the kitchen counter for about 22 hours. The house temperature was around 73° F which was the perfect temperature.
After 22 hours, the mixture had thickened to the consistency of sour cream and the crème fraîche was ready! I transferred it to a covered container and put it in the refrigerator. The crème fraîche tasted slightly tangy, and had a velvety texture. It was amazing. Yum!
If you like this recipe, you might be interested in learning how easy it is to make Ricotta Cheese.
- 1 cup heavy cream
- 2 Tablespoons cultured buttermilk (See Note 1)
- Combine cream and buttermilk in a jar or other non-reactive container. Cover with a piece of cheesecloth secured with a rubber band. Let sit at room temperature, around 70° F for 12 to 24 hours, or until thickened.
- Stir to combine. Transfer to a covered container and refrigerate. (See Note 2)
- Yield: 1 cup and 2 tablespoons.
- It's important that the buttermilk be cultured.
- Refrigerate for up to 10 days.