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Homemade Crème Fraîche

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Yields 1 pint; recipe may be multiplied or divided.

  • To learn more, read:
    Crème fraîche
  • by Maryellen Driscoll from Fine Cooking
    Issue 57

This crème fraîche isn’t as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it’s most widely available. If you can find regular pasteurized heavy cream, use it: Your results will likely be thicker. Also, if it’s a warm day, the cream may thicken in a shorter amount of time.

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  • 1 cup heavy cream
  • 1 cup buttermilk (with active cultures)

Heat the cream to 80° to 85ºF, being careful not to overheat. Transfer it to a clean container, stir in the buttermilk, cover with plastic wrap, and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill well before using. After chilling, the crème fraîche should be about as firm as loose yogurt.

Make Ahead Tips

Store the crème fraîche in the refrigerator for up to 10 days.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 30; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 2; Protein (g): 0; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 10; Fiber (g): 0;

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