- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Can be made ahead of time.
Crème fraîche is similar to sour cream, but it has a nutty, buttery flavor all its own. Unlike sour cream, crème fraîche can be boiled without curdling so it’s excellent for finishing sauces. Try a spoonful with fresh berries, or instead of whipped cream or ice cream with any dessert. You can buy creme fraiche in supermarkets but it’s quite expensive. And besides, it’s kind of a fun experiment to make it yourself. Buy cream that isn’t ultrapasteurized, cream from a local dairy that comes in an old-fashioned glass bottle will work better for making this velvet-textured cultured cream.
1. Combine the cream and buttermilk in a clean glass jar. Place the uncovered jar in a saucepan of barely simmering water. When the cream is just warm, remove it and cover tightly with plastic wrap or wax paper, using a rubber band to secure the wrap. Put the jar in a warm place, avoiding drafts.
2. Once thickened, after 12 to 24 hours, stir once, re-cover, and place in the refrigerator, where it will thicken even further and keep for about 2 weeks.
Nutritional information is based on 32 servings.