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how to make crème frâiche

July 28, 2024

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 […]

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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.

Prep Time5

resting time1

Total Time1 5

Servings: servings

Author: Lovoni

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.