• Crème fraîche is pronounced 'krem fresh'. shopping list
  • It is a thick and smooth soured cream with a rich and velvety texture. shopping list
  • This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. shopping list
  • (However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.) shopping list
  • The butterfat content does vary (usually 30%), as there is no set standard so you will find every brand tastes a little differently. shopping list
  • The Crème fraîche found in specialty food stores and some grocery stores in North America is pasteurized and the only problem with buying it is its price; it is ridiculously much so that you may want to try making your own. shopping list
  • It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk. shopping list
  • This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. shopping list
  • It is ready when it is thick, with the consistency of thick cream. shopping list
  • If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. shopping list
  • Also, don't worry about the cream going bad. shopping list
  • The benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria. shopping list
  • Once the crème fraîche has thickened sufficiently, cover and place in the refrigerator. shopping list
  • It will continue to thicken and take on a more tangy flavor as it ages. shopping list
  • Crème fraîche will keep in the refrigerator for about 7-10 days. shopping list
  • It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. shopping list
  • It can also be whipped, along with a little sugar, and used in place of whipped heavy cream. shopping list

How to make it

  • In a medium saucepan over low heat, warm the cream to 105 degrees F.
  • Remove from heat and stir in the buttermilk.
  • Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.
  • Stir and taste every 6 - 8 hours.
  • This process takes anywhere from 24 to 36 hours, depending on your room temperature.
  • The crème fraîche is ready when it is thick with a slightly nutty sour taste.
  • Chill cream, in the refrigerator, for several hours before using.
  • Crème fraîche may be made and stored in the refrigerator for up to 10 days.

Reviews & Comments 7

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    " It was excellent "
    gapeach55 ate it and said...
    Chef you definately give excellent detail.If you do this in school you should definately receive an A+. I also give you 3 5's.
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    " It was excellent "
    m11andrade ate it and said...
    Thanks for posting this!!
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    " It was excellent "
    robertg ate it and said...
    This is great,my 3- 5's also.......Bob

    How much cream and buttermilk do I need?
    Was this review helpful? Yes Flag
    " It was excellent "
    linspj ate it and said...
    WOW, never thought I could make my own. Thanks for sharing this.
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  • frantic 9 years ago
    I am with elgab89 on this one, 3 high 5's ... at least. Great work. frantic (also another creme fraiche fan.
    ps. describe tilapia in detail. I don't know we get it here upside down under that name. Can you give me flesh, taste, flakiness, etc. details so I can substitute something?
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    " It was excellent "
    hollymayb ate it and said...
    Wooo Hoooo!!! I always have so much trouble finding Creme Fraiche, and now I can make it! Big high 5 for you!
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    " It was excellent "
    elgab89 ate it and said...
    Can I give you 3 of 5s on this one! One 5 for the detail and work you put in it, one 5 for the amazing info and one 5 for Creme fraiche that I absolutely adore!
    Was this review helpful? Yes Flag

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