Creme Fraiche

Guide Note

Crème Fraîche is a mild, white French dairy product that is similar to Sour Cream, but lighter and less sour.

Crème Fraîche is typically found in gourmet food stores and cost significantly more than sour cream. But a version of it can be made at home by adding cultured buttermilk heavy cream, and allowing the mixture to stand for several hours at room temperature until the bacterial cultures act on the cream.

Fast Facts

1. Origin: France
2. Used to make airy Mashed Potatoes
3. Often paired with Caviar

Homemade Crème Fraîche

1. 1 cup (240 ml) heavy whipping cream
2. 1 tablespoon buttermilk

If possible, use pasteurized heavy whipping cream, as ultra-pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). 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.

— JoyofBaking.com