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Ever paid way too much for crème fraîche at the store? I was shocked to discover how easy it is to make at home! All you need is cream, a splash of buttermilk, and a little patience. It's so simple, I haven't bought the store version in years.
What's So Great About This Recipe
Making your own crème fraîche just makes sense - it costs about a third of what you'd pay at the store and tastes way better. The science is pretty cool too - those good bacteria in the buttermilk do all the work while you sleep. Plus, you can make it as thick or tangy as you like.
Just Two Ingredients
- Heavy Cream: Get the regular pasteurized kind, not ultra-pasteurized if you can find it.
- Buttermilk: Even plain yogurt works - we just need those active cultures.
Let's Make Some Magic
- Mix It Up
- Pour a cup of cream into a clean jar, add a spoonful of buttermilk, and give it a good stir. That's literally it for the hard part!
- The Waiting Game
- Cover your jar loosely - I use a clean kitchen towel. Let it hang out on your counter for about a day. My kitchen's usually around 72°F and that's perfect.
- Into The Fridge
- Once it's thick and a bit tangy, pop on the lid and stick it in the fridge. It'll keep getting thicker as it chills.
My Best Tips
I've made this so many times now, here's what works best: Regular pasteurized cream turns out perfect - the ultra stuff takes forever. Check it at 12 hours if you like it loose, or let it go longer for super thick. Once it's how you like it, get it in the fridge - that stops it from getting too tangy.
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Using Your Creation
Your homemade crème fraîche will stay good in the fridge for about a week. I love it on berries for breakfast, stirred into scrambled eggs, or dolloped on soup. Unlike regular cream, it won't curdle in hot dishes, so get creative!
Make It Your Own
Play around with the recipe - more buttermilk makes it tangier, less keeps it mild. Sometimes I stir in herbs for a savory spread, or add vanilla for desserts. It's pretty hard to mess up, so have fun experimenting!
Frequently Asked Questions
- → Is it safe to leave cream at room temperature?
Yes, the culturing process is safe. The good bacteria from buttermilk prevents harmful bacteria growth.
- → Can I use different cultures?
Yes, cultured yogurt can substitute for buttermilk as your starter culture.
- → How do I know when it's ready?
It should thicken to a sour cream-like consistency after about 12 hours.
- → Why use non-reactive container?
Metal containers can react with the culturing process. Use glass, ceramic, or plastic.
- → How long does it keep?
Stores in refrigerator up to 2 weeks. The flavor may continue developing slightly.