Description
Crème fraîche is a rich, tangy, and velvety cream that can be used in both savory and sweet dishes, adding depth and sophistication. Making your own crème fraîche at home is simple, requiring just two ingredients: heavy cream and buttermilk. This homemade version is fresher and richer than store-bought options, providing you with a versatile ingredient that can elevate sauces, soups, desserts, and more. It’s easy to make, incredibly rewarding, and adds a luxurious touch to your cooking.
Ingredients
Scale
- 1 cup heavy cream (36-40% fat content)
- 2 tablespoons buttermilk
Instructions
- Combine Ingredients: Pour the heavy cream into a clean glass jar, and add the buttermilk. Stir well to ensure that the culture is evenly distributed throughout the cream.
- Fermentation Process: Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band. Let it sit at room temperature (70–75°F) for 12–24 hours until it thickens.
- Check for Thickness: Once the cream has thickened and developed a creamy, smooth texture, give it a gentle stir.
- Refrigerate: Replace the cloth with a lid and refrigerate the crème fraîche for at least 24 hours before using. Store in the fridge for up to 2 weeks.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Additionally, make sure to use a non-ultra-pasteurized cream to ensure proper fermentation.
- Prep Time: 5 minutes
- Cook Time: 24 hours
- Category: Condiment
- Method: Fermentation
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 35mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 110mg
Keywords: homemade crème fraîche, creamy, tangy, fermentation, French cuisine