Homemade Crème Fraîche

Never run out of crème fraîche again

The other day I was making my Simple Asparagus Puff Pastry Tart and I was so frustrated when my regular grocery store didn’t have any crème fraîche available. That’s one of the few downsides to the explosion of so many different types of foods we now have available to us in grocery stores…there simply isn’t the shelf space for all of them. It got me thinking about trying a homemade version of crème fraîche.

Crème fraîche is basically a cultured cream

Crème fraîche (pronounced “krem fresh”) is a type of cultured dairy product that originated in France. It is made by adding bacterial culture to heavy cream and allowing it to thicken and sour over time, giving it a tangy flavor and creamy texture. Basically, it’s a French version of sour cream, but  more luxurious and subtle. Not quite as sour, or as thick as sour cream, though. It’s more of a tangy custard.

making crème fraîche is so simple!

You can make crème fraîche at home with just two ingredients: heavy cream and a bacterial culture.

what you’ll need

• 1 cup heavy cream
• 3 tablespoons buttermilk or sour cream

how to make it

1. In a clean, dry jar or container with a lid, combine the heavy cream and buttermilk/sour cream.
2. Stir well to fully combine the ingredients.
3. Cover the jar/container with a lid or cheesecloth and let it sit at room temperature for 12 to 24 hours.
4. Check the mixture after 12 hours to see if it has thickened and developed a tangy flavor. If not, let it sit for a few more hours until it reaches the desired consistency and taste.
5. Once it has thickened, stir the mixture and then cover and refrigerate for at least 6 hours or overnight to fully set.
6. Your homemade crème fraîche is now ready to use!

It’s a little like making yogurt only with a cream base instead of milk, but nothing gets heated or cooked. And it’s much easier. All you need to do is stir a little buttermilk into heavy cream, and let it sit so the bacteria can do their job. It will thicken into a silky crème fraîche in about 12 to 18 hours. You can literally do it in your sleep!

Homemade Crème fraîche replaces mayo, cream, sour cream, yogurt, and mascarpone cheese

Crème fraîche has a slightly higher fat content than sour cream, so when you add it to hot food it won’t break down or curdle like sour cream sometimes does. You can stir it into a sauce at the end to get a beautiful glossy finish and rich flavor. You can mix it with mayo when you’re making potato or shrimp salad. Stir it into an omelet or scrambled eggs. It makes amazing dips, salad dressings, and frostings. Sweeten it and use it like whipped cream with desserts and fruit.

how long will it last?

Homemade crème fraîche typically lasts for about 1 to 2 weeks when stored properly in the refrigerator. However, the exact shelf life can vary depending on factors such as the freshness of the ingredients used, the temperature at which it was stored, and the level of acidity in the crème fraîche.

To maximize the shelf life of homemade crème fraîche, store it in an airtight container and make sure your refrigerator is at least 40°F (4°C) or below. It’s also important to use clean utensils when handling the crème fraîche to prevent contamination.