Discover how to make homemadecrème fraîche with this simple guide. Learn to use it in savory and sweet dishes and how it can transform your cooking. Check out the full blog post to see 50 crème fraîche uses!
Measuring cups and spoons or digital kitchen scale
Glass jar with lid
Paper towel or clean cloth or cheesecloth
Rubber band
Ingredients
1cup35% whipping creamalso called heavy cream
2tablespoonsbuttermilk
Instructions
In a glass jar, combine the whipping cream and buttermilk. Secure the lid and shake well to combine.
Remove the lid. Place a piece of paper towel over the jar and secure it with a rubber band to allow air circulation.
Let the mixture sit at room temperature (around 70°F or 21°C) for 24 hours, or until the cream thickens to the consistency of yogurt.
Once thickened, stir the crème fraîche well, seal tightly with the lid, and refrigerate. It will continue to thicken and develop a tangy flavor as it chills. Crème fraîche will keep, stored in the refrigerator, for up to two weeks.
Notes
Using room-temperature whipping cream and buttermilk can help kickstart the fermentation process.
Crème fraîche should thicken considerably after fermentation. If it's not thick enough after 24 hours, give it more time.
Once fermented, stir the crème fraîche, seal it tightly with a lid, and store it in the refrigerator. Storing it in the fridge stops the fermentation process.
Use crème fraîche in a variety of dishes, from sauces to desserts, or as a tangy topping for sweet or savory dishes.