Crème fraîche has a consistency similar to yogurt or sour cream, but is less tangy. You can cook with it and it freezes well. Each batch will taste a little different depending on the flavor of the dairy products used and the time it sits unrefrigerated. Buttermilk is used here, while some other recipes call for yogurt. Either way, make sure "active cultures" are listed on the label. You will be rewarded with heavenly batches if you let two simple ingredients do their thing on your counter. // TINA
NOTE: Look for buttermilk and heavy cream without additives, and begin with the least pasteurized cream you can find. Ultra-pasteurized still works but will take closer to 24 hours to thicken.
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, tangy
Type of DishCondiments
- 3 tablespoons cultured buttermilk (with active cultures)
- 2 cups heavy cream (see Note)
Combine the buttermilk and cream in a nonreactive bowl (such as ceramic or glass) and whisk gently to combine. Loosely cover the bowl with plastic wrap and leave unattended at room temperature for 8 to 24 hours. This range depends on the dairy products you start with and the temperature of your room.
Some bubbling may occur almost immediately, which is a sign that the bacteria in the buttermilk are at work. This acid in the mixture prevents spoiling while it is unrefrigerated on your counter. Crème fraîche will keep for about 10 days in the refrigerator.
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