Homemade Crème Fraiche

better than straight cream

Category
Basics
Cuisine
French
Serves
8 servings
Time
12 hours
From
Phil Price

cream

Expensive in grocery stores, but extremely simple to make at home.

The recipe below makes slightly more than a quart, but basically just use a ratio of 8:1 (cream:buttermilk). I usually add more buttermilk because I like it, so I use a 4:1 ratio

Ingredients

  • 4 cups heavy cream
  • 1/2 cup buttermilk (1 cup if you like buttermilk)

Instructions

  1. shake the buttermilk container to mix the contents (it tends to separate when left for a while)
  2. mix the cream and buttermilk together in a glass or plastic container with a lid
  3. leave the container (with the lid on) in the kitchen for at least 12 hours (usually overnight)
  4. The mixture should have thickened to the consistency of yoghurt and have a pleasant sour smell
  5. If it hasn't thickened enough after 12 hours, leave it for 4-6 hours longer (but no more)
  6. Refridgerate

Notes

  • use a substitute for whipped cream, or use on salads. It works well with savoury additions (better than cream)
  • Can be kept in the fridge (covered) for 4-5 weeks