Making crème fraîche is easy!
If I were to pick my favorite DIY food product, it would have to be homemade crème fraîche.
- It’s insanely expensive to buy;
- It’s the easiest thing you’ll ever make; AND
- It increases your domestic goddess factor by like a thousand!
In the event that you haven’t yet tried it and either don’t know what you’re missing or aren’t persuaded by #3, just do yourself a favor and try this sublimely silky and tangy cousin to sour cream. Its higher fat content makes it perform better in cooking applications, and it proves to be a fine (and often superior) substitute for both sour cream and mayonnaise in many recipes.
Here are some suggestions for what to do with crème fraîche:
- Top this flourless chocolate cake with it and a drizzle of Chambord or other raspberry liquor;
- Add it to prepared pasta, along with your favorite grated cheese, crumbled bacon, and chopped parsley for a sophisticated version of mac n’ cheese; AND/OR
- Replace some of the milk (or cream) with it in mashed potatoes for a slightly tangy and more flavorful option.
Seriously, do yourself a favor and just try this recipe – I promise it won’t disappoint! Also, following the recipe is a cheesy video tutorial demonstrating that I’m really not lying about how simple this stuff is to make. [I promise the vids will get better in the near term, lol.] And, as always, please feel free to comment and share away below! Salut!
Here’s the recipe.
Crème FraîchePrint Recipe
- 1 c. pasteurized heavy cream (not ultra-pasteurized)
- 2 T. buttermilk, crème fraîche, or yogurt
Combine the cream and buttermilk (or crème fraîche or yogurt) and whisk until incorporated. Transfer to a glass jar and seal tightly with a well-fitted lid. Shake vigorously for a few moments, and set on the counter.
In 12 hour increments, shake the crème fraîche and taste it to test its tanginess. Once it's as tangy as you'd like, simply refrigerate it. Crème fraîche will keep for at least two weeks.
Crème fraîche will thicken somewhat upon being refrigerated. Also, it does best in a warm room temperature environment (not in excess of 80 degrees). Sometimes I'll set the jar on top of a preheating oven for a few minutes to warm it as a means of encouraging the friendly bacteria to work their magic. Do NOT let the jar get hot!