📝 About This Recipe
A cornerstone of French gastronomy, this silky, velvety cultured cream offers a sophisticated tang and a high butterfat content that won't curdle when boiled. Unlike its cousin, sour cream, crème fraîche is naturally thickened through a gentle fermentation process, resulting in a nutty, buttery flavor profile that elevates both sweet and savory dishes. Mastering this simple two-ingredient fermentation at home yields a texture far superior to store-bought versions, providing a luxurious finish to everything from caviar to fresh berries.
🥗 Ingredients
The Culture Base
- 2 cups Heavy Cream (Ensure it is NOT ultra-pasteurized; look for 'pasteurized' only for best culturing)
- 2 tablespoons Buttermilk (Must contain 'live active cultures')
Flavor Infusion (Optional Savory Variation)
- 1/4 teaspoon Sea Salt (Fine grain)
- 1/2 teaspoon Lemon Zest (Finely grated)
- 1 tablespoon Fresh Chives (Minced)
Flavor Infusion (Optional Sweet Variation)
- 1/2 teaspoon Vanilla Bean Paste (For a speckled, aromatic finish)
- 1 tablespoon Powdered Sugar (Sifted)
👨🍳 Instructions
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1
Sterilize a glass pint jar and its lid by rinsing them with boiling water to ensure no rogue bacteria interfere with the culturing process.
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2
Pour 2 cups of the heavy cream into a small saucepan and place over low heat.
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3
Gently warm the cream until it reaches approximately 85°F (30°C). It should feel barely lukewarm to the touch; do not let it get hot, or you will kill the active cultures.
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4
Pour the warmed cream into your sterilized glass jar.
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5
Add the 2 tablespoons of cultured buttermilk to the cream.
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6
Stir the mixture thoroughly with a clean spoon for about 30 seconds to ensure the buttermilk cultures are evenly distributed.
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7
Cover the jar with a clean piece of cheesecloth or a paper towel and secure it with a rubber band. This allows the cream to 'breathe' during fermentation.
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8
Place the jar in a warm, draft-free spot in your kitchen (ideally between 70°F and 75°F). A spot near the back of the stove or on top of the refrigerator works well.
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9
Let the mixture sit undisturbed for 12 to 24 hours. The longer it sits, the thicker and tangier it will become.
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10
Check the consistency after 12 hours; it should have thickened to a spoonable, pudding-like consistency.
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11
Once the desired thickness is reached, remove the cloth, secure the jar with a solid lid, and stir the cream gently.
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12
Refrigerate for at least 6 hours before using. The cold temperature will further set the texture into a rich, dollop-able cream.
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13
If making a flavored version, fold in your salt, zest, herbs, or vanilla paste only after the cream has fully set in the refrigerator.
💡 Chef's Tips
Avoid ultra-pasteurized cream (UHT) as the high heat treatment alters the proteins and makes it difficult for the cream to thicken properly. If your kitchen is very cold, place the jar inside a turned-off oven with the oven light on to provide just enough warmth. Don't be alarmed by a slight separation of liquid (whey) at the bottom; simply stir it back in before refrigerating. Store your finished crème fraîche in the coldest part of the refrigerator for up to 10-14 days. Always use a clean spoon every time you dip into the jar to prevent spoilage and extend shelf life.
🍽️ Serving Suggestions
Dollop over a warm bowl of Borscht or creamy Tomato Bisque for a rich, acidic finish. Serve alongside fresh mission figs or wild strawberries with a drizzle of honey for an elegant dessert. Whisk into scrambled eggs just before they finish cooking for the fluffiest, most luxurious breakfast imaginable. Use as a base for a dip with smoked salmon, capers, and fresh dill on toasted brioche points. Pair with a glass of crisp Champagne or a dry Riesling to cut through the beautiful fat content of the cream.