Crème Fraîche

Crème Fraîche

A tangy, thickened cream made with just two ingredients and a warm spot on the counter.

Make ahead Makes 16 oz Calories 100/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This cultured cream develops a thick, velvety texture and a mild tang over a day of sitting at room temperature. It's a staple in French cooking, prized for enriching sauces without curdling and for dolloping over fruit or soups. The hands-off process requires only heavy cream, buttermilk, and patience.

Ingredients

  • 2 cups heavy cream (not ultra-pasteurized)
  • 2 tablespoons buttermilk, cultured

Method

  1. In a clean glass jar, combine the heavy cream and buttermilk, stirring gently with a spoon until just blended.

  2. Cover the jar loosely with a clean kitchen towel or cheesecloth secured with a rubber band, allowing air to circulate.

  3. Let the jar sit undisturbed at room temperature (around 70°F) away from direct sunlight until the cream has thickened to a texture similar to sour cream.

  4. Stir the thickened cream, then seal the jar with a tight-fitting lid and refrigerate until well chilled.

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    Crème Fraîche

    This cultured cream develops a thick, velvety texture and a mild tang over a day of sitting at room temperature. It's a staple in French cooking, prized for enriching sauces without curdling and for dolloping over fruit or soups. The hands-off process requires only heavy cream, buttermilk, and patience.

    Make ahead 16 oz 100 cal

    Ingredients

    • 2 cups heavy cream (not ultra-pasteurized)
    • 2 tablespoons buttermilk, cultured

    Method

    1. 1

      In a clean glass jar, combine the heavy cream and buttermilk, stirring gently with a spoon until just blended.

    2. 2

      Cover the jar loosely with a clean kitchen towel or cheesecloth secured with a rubber band, allowing air to circulate.

    3. 3

      Let the jar sit undisturbed at room temperature (around 70°F) away from direct sunlight until the cream has thickened to a texture similar to sour cream.

    4. 4

      Stir the thickened cream, then seal the jar with a tight-fitting lid and refrigerate until well chilled.