📝 About This Recipe
Born in the lush dairy regions of Normandy, France, crème fraîche is the sophisticated, nutty cousin to standard sour cream. This liquid gold is prized for its high butterfat content and complex lactic acidity, which allows it to be boiled without curdling—a chef's secret for luxurious sauces. Making it at home transforms simple heavy cream into a thick, velvety masterpiece that balances richness with a bright, fermented tang.
🥗 Ingredients
The Culturing Base
- 2 cups Heavy Cream (Must be pasteurized, NOT ultra-pasteurized (UHT))
- 3 tablespoons Cultured Buttermilk (Must contain live active cultures)
Flavor Infusion (Optional Savory Variation)
- 1/4 teaspoon Sea Salt (Fine grain)
- 1/2 teaspoon Fresh Lemon Zest (Finely microplaned)
Flavor Infusion (Optional Sweet Variation)
- 1/2 teaspoon Vanilla Bean Paste (For dessert applications)
- 1 tablespoon Powdered Sugar (Sifted)
👨🍳 Instructions
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1
Begin by selecting a glass pint or quart jar. Sterilize it with boiling water and dry it thoroughly to ensure no rogue bacteria interfere with the culturing process.
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2
Pour 2 cups of heavy cream into a small saucepan. Heat very gently over low heat just until the chill is removed and the cream reaches approximately 75°F (24°C). This 'wakes up' the proteins but shouldn't feel hot to the touch.
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3
Pour the tempered cream into your sterilized glass jar.
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4
Add 3 tablespoons of cultured buttermilk to the cream. The buttermilk acts as the 'mother' culture, introducing the specific lactobacillus needed for thickening.
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5
Use a clean, non-reactive spoon (silicone or plastic is best) to stir the mixture gently for about 30 seconds to ensure the culture is evenly distributed.
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6
Cover the mouth of the jar with a double layer of cheesecloth or a clean paper towel. Secure it tightly with a rubber band. This allows the mixture to 'breathe' while keeping dust and fruit flies out.
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7
Place the jar in a warm, draft-free spot in your kitchen (ideally between 70°F and 75°F). A spot near the oven or on top of the refrigerator works well.
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8
Let the mixture sit undisturbed for 12 to 24 hours. You will know it is ready when the liquid has thickened to the consistency of a loose custard or heavy yogurt.
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9
Remove the cloth cover and give the crème fraîche a gentle stir. At this point, it will have a mild, pleasant tang and a glossy sheen.
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10
If you desire a flavored version, fold in your salt/zest (savory) or vanilla/sugar (sweet) at this stage.
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11
Replace the cloth with a solid, airtight lid and transfer the jar to the refrigerator.
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12
Chill for at least 6 hours. The cold temperature will finish the setting process, resulting in a thick, spoonable texture that holds its shape.
💡 Chef's Tips
Avoid ultra-pasteurized (UHT) cream as the high heat treatment alters the proteins and prevents proper thickening. The warmer your kitchen, the faster the culture will work; check it at 12 hours in the summer and up to 24 in the winter. Always use a clean spoon every time you dip into the jar to prevent mold growth and extend shelf life. If a clear liquid (whey) separates at the bottom, simply stir it back in; it is perfectly natural and full of nutrients. Your homemade crème fraîche will keep in the refrigerator for up to 2 weeks, developing a deeper tang over time.
🍽️ Serving Suggestions
Dollop over fresh blackberries or stone fruits for an elegant, simple dessert. Whisk into a pan sauce for steak or chicken to add body and a sophisticated acidic finish. Serve alongside smoked salmon and blinis with a sprinkle of fresh chives. Use as a base for a gourmet dip by folding in roasted garlic and caramelized onions. Add a spoonful to a bowl of hot tomato bisque for a creamy, marbled effect.