How to Make Creme Fraiche

So, let's talk crème fraîche. Oh, crème fraîche, how I adore thee! Picture it, a French take on sour cream, but man, it's so much more than that. It's lightly fermented, richer, and in my humble opinion, heaps more delicious. This stuff isn't just "sour cream plus", it's on a whole new level. I always have some in my fridge, ready to be subbed in whenever I'd ordinarily use sour cream. Honestly, the stuff is just that good.

Now, some might raise an eyebrow at the word "healthier" when I bring up crème fraîche. I mean, it boasts a fat content of around 30% compared to sour cream's 20%, right? But here's the thing. The richness of crème fraîche means you'll probably end up using less of it overall, while still getting that creamy, tangy goodness you crave. Plus, its composition allows it to stand up to heat without curdling, meaning you can throw it in all sorts of hot dishes without worrying about the texture going weird on you. Tastes better, and is potentially healthier? That's a win-win in my book. 🤘🏻Adam

Yield: 1 cup

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Creme Friache (Fermented Sour Cream)

Cook time: 2 MinInactive time: 24 HourTotal time: 24 H & 2 M

Ingredients

• 1 cup Heavy Whipping Cream (236ml)
• 2 Tbsp Cultured Buttermilk (30ml)

Instructions

1. Begin with heavy whipping cream and cultured buttermilk, ensuring that the buttermilk is indeed cultured. These are your key ingredients, and there are no substitutions when it comes to making a quality crème fraîche.
2. Pour the heavy cream into a clean container with a tight-fitting lid, a mason jar is ideal but any similar container will suffice.
3. Add in the cultured buttermilk. You don't need much, just a splash or two should suffice.
4. Stir the mixture gently until the buttermilk is thoroughly incorporated into the cream.
5. At this point, you can label your jar with the current date, so you know when you've made it. This isn't mandatory, but it is helpful to keep track.
6. Leave your mixture at room temperature for about 8 to 24 hours. You're waiting for the cream to thicken, reaching the consistency of sour cream or a slightly lighter yogurt.
7. If you're short on time, you can always prepare this ahead of time, as the prepared crème fraîche will last in your refrigerator for about 6-8 weeks.
8. Crème fraîche is traditionally richer than sour cream, with about 30% fat content compared to sour cream's 20%. Its additional bonus? It doesn't curdle under heat, making it a great addition to hot dishes like soups, stews, and sauces.

Adam's Notes

• Remember to refrigerate your crème fraîche after it has thickened. This luxurious French version of sour cream is ready to elevate your dishes with its delightful tang and rich creaminess.