Have you ever bought crème fraîche, just in case you might need it, and then had to throw it away because you didn’t have a chance to use it before the expiration date?
Do you even have a hard time finding decent crème fraîche in your local grocery store in the first place?
If the answer to either of these questions is yes, then you’ll be thrilled to know that you can make your own crème fraîche in less than a minute, for a fraction of the cost of the store-bought kind — and you can make as little or as much of it as you need. Best of all, it’ll taste better than any crème fraîche you’ve ever bought.
Crème fraîche is a thickened cream that’s incredibly versatile, and thanks to its wonderfully thick texture, a little goes a long way. A dollop of that tangy cream will add a velvety-smooth consistency to soups or sauces and will give a wonderfully rich texture to any dessert. But the list of dishes that can be enhanced by crème fraîche is practically endless.
For the best flavor, use organic heavy cream to make your batch of crème fraîche. If you can find heavy cream from a local farmer, even better!
Homemade crème fraîche
makes 1/2 cup
active time: 5 min
- 1/2 cup heavy cream
- 1 1/2 tablespoons cultured buttermilk
- Place the cream in a glass jar. Add the buttermilk. Close jar tightly with a lid and shake well. Store the jar at room temperature for 12 to 24 hours until the mixture is thick. The fermentation will happen faster when the room temperature is warmer. Refrigerate in its jar for up to 2 weeks. Double or triple the recipe according to your needs.