Crème Fraîche is sour cream’s sexier, less sour, French cousin. It’s wonderful in all kinds of dishes from desserts to curry. It is almost non-existent in the United States, and if you do manage to find it, it’s really expensive.
The good news is, it’s really easy to make at home and it only takes two ingredients.
To every 1 cup of heavy whipping cream, add 1 tablespoon of buttermilk.
Give it a stir to combine.
Place the lid on the container, but don’t secure it. You want air to be able to escape. Leave the container on the kitchen counter at room temperature for 18 to 24 hours.
I started mine at almost 6:00 o’clock pm. There’s no need to do anything to it, the buttermilk’s doing all the work.
The next day around lunch time, I had Crème Fraîche waiting on me!
Your crème fraîche will continue to thicken a bit in the fridge, and the flavor will also deepen.
It’s perfect anywhere you would use sour cream, but its delicate taste and texture is perfect spooned over fresh fruit, or as the filling for breakfast crepes. You’ll have so much fun making it, you might even have the urge to break out your old beret.