Crème fraîche, prononced Krem Fresh, is a European style sour cream originally from France. It’s taste is distinctively different than American style sour cream. It’s tangy yet smooth and it’s flavor is amazing. Crème fraîche can be found at local specialty stores, however, it’s expensive. Since I’ve been making my own cultured dairy products at home, I decided to make it myself. It’s incredibly easy to make and will definitely be a staple in my home. It’s great topped on breakfast scones or toast and compliments warm soups, tacos, and tarts. Really, it can be used on anything you desire 😉
Homemade Crème fraîche
- 1 pint good quality cream. Preferably RAW, however pasteurized will do. Do not use ultra pasteurized cream.
- 1 tablespoon whole-milk buttermilk or Crème fraîche from previous batch.
- Place cream in a glass container. Add the buttermilk or Crème fraîche, stir well, cover tightly and place in a warm spot for 20 – 24 hours. Chill well.
That is seriously it! It’s so crazy delicious Also, like most cultured foods, the longer it stays and further cultures in the refrigerator the better it tastes. My Homemade Crème fraîche tasted so good 2 weeks after I made it. It’s time to make another batch