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Recipe: DIY Crème Fraîche

2008_04_10_CremeFraiche.jpgWith 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)

Tags

D.I.Y. Recipe, Sauce, Vegetarian, Keeps Well, Easy, creme fraiche

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Comments (9)

Who knew how easy this is to make? Thanks!

posted by rachel on April 10th 2008 at 10:16am
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what if you don't keep buttermilk on hand? I would hate to have to buy buttermilk just to use 2 tbsp.

posted by spossberg on April 10th 2008 at 12:55pm
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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!

posted by TammyE on April 10th 2008 at 1:18pm
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Doppelganger: Do you just substitute it in for regular milk?

posted by spossberg on April 10th 2008 at 1:22pm
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this item is so hard to find i am super excited to try this. thanks for the great idea!!

posted by luv2cook on April 10th 2008 at 1:52pm
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Perhaps a credit to Julia Child is in order?

Mastering The Art of French Cooking
ISBN 0375413405

posted by milobusbecq on April 10th 2008 at 4:51pm
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If you use buttermilk instead of milk you have to substitute some baking soda in for some of the baking powder.

posted by ADonuts on April 12th 2008 at 3:04pm
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I thought that you couldn't use ultrapasturized cream to make this? Where do you find non-ultrapasturized?

posted by knittergirl on April 29th 2008 at 5:14am
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leftover buttermilk also makes a great facial when combined with baby oatmeal flakes (originally i would pulverize regular oatmeal in a food processor), and a couple of drops of honey.

helps to soothe (oatmeal) and is a mild exfoliator because of the lactic acid. great for break-outs...
can be stored in fridge, but write date on it and discard after a week if not used.

read about this years ago; formulated by andie mcDowell's esthetician.

posted by maude on September 18th 2008 at 7:29am
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