How to Make Crème Fraîche (Recipe)
Crème fraîche is a cultured dairy product originating in France, and it has a rich, creamy texture and a slightly tangy, yet mild flavor. Often considered a staple in French cuisine, its name translates to “fresh cream,” but it is so much more than that.
Making crème fraîche at home is a delightfully simple process that requires only two ingredients and a bit of patience. Here’s how to create this French culinary gem in your kitchen:
Ingredients
- 1 cup of heavy cream (avoid ultra-pasteurized varieties if possible)
- 2 tablespoons of buttermilk
Instructions
- Combine the Ingredients: Mix the heavy cream and buttermilk in a glass or non-reactive bowl. The live cultures in the buttermilk will act as a starter to thicken the cream.
- Cover and Let Sit: Cover the bowl with a clean cloth or plastic wrap. Allow it to sit at room temperature (between 70°F and 75°F) for 12 to 24 hours. The time will depend on the warmth of your kitchen; a warmer environment may speed up the process.
- Check the Consistency: You’ll know your crème fraîche is ready when it has thickened to the consistency of yogurt and has a pleasant tangy smell.
- Refrigerate: Once it has reached the desired consistency, transfer the crème fraîche to the refrigerator. Chilling it will further thicken the cream, and it will keep for up to two weeks.
- Enjoy: Use your homemade crème fraîche as a substitute for sour cream, in cooking, or as a luxurious topping for desserts and fruits.
Remember, the flavor and texture of your crème fraîche may vary depending on the specific brands of cream and buttermilk you use, as well as the temperature of your kitchen. Feel free to experiment with different proportions and timings to achieve the perfect crème fraîche to suit your taste.
By embracing this simple technique, you can indulge in a touch of French culinary elegance right in your kitchen, adding depth and richness to your favorite recipes. Happy cooking!
