Crème Fraîche from Fermented Foods at Every Meal
Once you try this recipe for Crème Fraîche, you'll never need to go back to store bought again.
Servings: 16 servings
Calories: 103kcal
Equipment
- 1 Pint jar with lid
- Mixing spoon
- Cheesecloth or cotton fabric square
- Rubber band or string
Ingredients
- 2 cups heavy or whipping cream
- 2 tablespoons cultured buttermilk or packaged starter
Instructions
- Place the cream and buttermilk in a jar with a lid. Cover securely and shake for 15 seconds. Remove the lid and cover with the cheesecloth, securing with a rubber band or string. Set aside at room temperature for 12 to 24 hours until thickened similar to sour cream. (This time frame will vary depending on the cream and the temperature of your home.)
- Stir the thickened crème fraîche well. Replace the lid tightly and refrigerate for at least 6 hours before serving. It will become even thicker as it chills. Store in the refrigerator for up to 2 weeks.
Video
Notes
***Crème fraîche is pretty easy to make, and that's a good thing, because it can be hard to find in the store. It's a bit nutty and buttery tasting, and it can be used as a substitute for mayonnaise, yogurt, or sour cream in your favorite dish. It can also be used sweetened and whipped. Or you can whip it up (unsweetened) until it separates into solid butter and liquid buttermilk (which is different from the cultured buttermilk used in this recipe). Although it is generally recommended to avoid the use of ultra-pasteurized dairy products for culturing, I have found through many test batches that ultra-pasteurized cream works as well as all other types of cream in making Crème Fraîche. If using a packaged crème fraîche starter, follow the instruction provided with the starter. *Recipe from Fermented Foods at Every Meal and reprinted with permission.
Nutrition
Serving: 2Tablespoons | Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 15mg | Sugar: 1g
