With its signature tangy bite and milky richness, crème fraîche brightens many of our favorite dishes. It has a custard consistency that exists somewhere between heavy cream and sour cream, and we love adding a dollop alongside tacos and even a fresh bowl of berries.
Sure, you can buy it in the store, but where's the fun in that?! Especially when it's just as easy--and most certainly cheaper--to make it at home.
DIY Crème Fraîche
2 cups heavy cream
2 Tablespoons buttermilk
Stir the buttermilk into heavy cream in a non-reactive container (like glass or stainless steel) that has a lid. Personally, we like a leftover quart canning jar!
Leave the container partially covered, and let it sit at room temperature until it's as thick as you like it--about 8 - 24 hours.
Stir the contents and refrigerate for up to two weeks.
How does this work? Bacteria in the milk convert sugars (lactose) into lactic acid. The acid lowers the pH of the liquid and prevents the formation of any illness-causing microbes. At the same time, the liquid thickens and develops the pleasant tart flavor we love. Cooks love chemistry!
Has anyone experimented with substitutions like yogurt instead of buttermilk or using a lower-fat milk?
(Image Credit: Cooking Light)
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Who knew how easy this is to make? Thanks!
view rachel's profile
what if you don't keep buttermilk on hand? I would hate to have to buy buttermilk just to use 2 tbsp.
view spossberg's profile
I've been keeping buttermilk in the house ever since I learned it's the secret behind awesome muffins and pancakes. Great to learn one more use for it!
view Doppelganger's profile
Doppelganger: Do you just substitute it in for regular milk?
view spossberg's profile
this item is so hard to find i am super excited to try this. thanks for the great idea!!
view http://organicandnaturalmom.blogspot.com/'s profile
Perhaps a credit to Julia Child is in order?
Mastering The Art of French Cooking
ISBN 0375413405
view milobusbecq's profile
If you use buttermilk instead of milk you have to substitute some baking soda in for some of the baking powder.
view ADonuts's profile
I thought that you couldn't use ultrapasturized cream to make this? Where do you find non-ultrapasturized?
view knittergirl's profile