When faced with not being able to find an ingredient for a recipe, sometimes you just have to make it. Especially when the it’s as simple as Crème Fraîche. Two ingredients and 24 hours later I had created this decadent cultured cream sporting just the right tang and thickness. It’s food science magic. Crème Fraîche is served on desserts, especially good on crumbles, crisps & puddings. Or, stirred into a creamy sauce in place of sour cream or cream. Making it does require some semblance of patience but you’ll be well rewarded.
Lovonis Lark
recipes + wellness
Creme Fraiche
This is certainly one of the easiest things to make, it does require 48 hours before it’s ready so keep that in mind. Also, make sure you use cultured buttermilk and don’t use ‘ultra’ pasteurized cream.
Servings: 20 servings
- 2 cups (500ml) heavy cream
- 3 tablespoons (45ml) cultured buttermilk
- Combine the two ingredients together in a jug. Pour into a clean jar large enough to accommodate all the liquid, about 600ml/1 pint.
- Cover the jar with a piece of breathable material such as cheese cloth. Let stand in a warm place, about 70F (21C) for 24 hours. After 24 hours, the crème fraîche should be the consistency of sour cream. Place a lid on the jar and refrigerate for 24 hours. This will keep for 2 weeks stored in the refrigerator.