Crisp and tangy, Crème Fraîche is a decadent treat that can be made with just 2 ingredients and minimal effort. Crème Fraîche tastes similar to sour cream (but better), and it’s often waaaay overpriced in grocery stores. I genuinely get angry when I see a small tub selling for $4, $5, $6, or even $7. Why? Because it is so darn easy to make at home, and I usually have the ingredients sitting in my fridge leftover from other recipes. First, you’ll need heavy cream. I always have a cup or two of heavy cream left over after making ice cream or scones. The second ingredient is buttermilk. I usually have buttermilk on hand to whip of some Sunday morning pancakes. Mix the two, wait several hours, and BAM… Crème Fraîche. The finished product has the most delightfully clean cream flavor, and the perfect amount of tang. Spoon this cream over tacos, nachos or chili. It also works well with Indian curries. You can really utilize Crème Fraîche in any way you would use sour cream. So delicious. So easy. Continue reading for the recipe.
- 2 cups heavy cream (not ultra-pasteurized)
- 4 tablespoons buttermilk
- Add heavy cream and buttermilk to a glass jar that has a tight fitting lid, and whisk to combine. Cover the jar with a paper towel, and secure with a rubber band, string or canning ring.
- Let sit at room temperature for 12 – 24 hours. Completion time will vary based on the temperature of your kitchen, and personal taste. Check for consistency at 12 hours. Simply dip a spoon in the mixture, then pull it out to see how thick it is. The Crème Fraîche should be thick and creamy, but not completely solid.
- Once you’ve achieved the desired consistency, remove the paper towel and clamp on the lid. Store the Crème Fraîche in the refrigerator for 2 to 3 weeks. Sometimes longer!
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