How to Make Homemade Crème Fraiche

Crème fraiche is a kissing cousin to sour cream in that both dairy products originally were discovered as a way to preserve cream by using natural beneficial bacteria. The process of making crème fraiche occurs over the period of two to three days, during most of which the cream sits unrefrigerated. Once the process is finished, the crème fraiche will have a consistency not unlike sour cream and a taste that’s slightly sour and nutty.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Wooden spoon or spatula
• Heavy-bottomed saucepan
• Small bowl for storage
• Heavy whipping cream
• Kitchen thermometer
• Buttermilk
• 1 cup heavy whipping cream
• 1 tbsp. buttermilk

1. Pour the cream and buttermilk into a small, heavy-bottomed saucepan and heat the mixture slowly to a temperature of 110 degrees (use a kitchen thermometer to get an exact reading). Stir the mixture to ensure it doesn’t scald on the bottom.
2. Pour the cream into a non-aluminum bowl once the mixture reaches 110 degrees F. Cover it lightly with plastic wrap and leave it in a warm place, next to the stove or on top of the refrigerator, for 24 to 48 hours. The cream should start to thicken and begin to taste sour and nutty. This is a normal reaction and is not hazardous to your health.
3. Transfer the bowl to the refrigerator where the crème fraiche will continue to thicken.
4. Store crème fraiche for up to three weeks refrigerated.

Tips & Warnings

• Simple kitchen thermometers can be found in kitchen supply stores.