Crème Fraîche
Making crème fraîche at home is not only easy, but it also delivers a rich, tangy cream that’s perfect for topping desserts, adding to sauces, or stirring into soups. The best part? It takes just two ingredients and a little patience—plus, you can customize it to your taste!
Servings: 32 tbsp (about a 2 cups)
Ingredients
- 1 pint heavy cream preferably grass-fed or high-quality cream
- 2 Tbsp cultured buttermilk
- or a packet crème fraîche starter culture
Instructions
Culture the Cream
- Pour the heavy cream into a clean jar or bowl. Add 2 tablespoons of cultured buttermilk (or crème fraîche starter culture) to the cream. Stir gently to combine.
- Cover the jar loosely with a lid or cloth and let it sit at room temperature for 12-24 hours. It’s ready when the cream has thickened and has developed a mild, tangy flavor.
Refrigerate
- Once the cream has thickened, stir it again, cover it tightly, and transfer it to the fridge. Let it chill for a few hours before using to allow the flavor to fully develop.
Nutrition
Calories: 51kcal | Carbohydrates: 0.5g | Protein: 0.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 15mg | Sugar: 0.5g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.02mg