Making Your Own Crème Fraiche

In my post on Pork with Sour Cherry-Red Wine Sauce, I used crème fraiche as an ingredient. Crème fraiche is a cultured and soured cream, with a butterfat content over 30%. Depending where you live, it may be somewhat difficult to get. I’ve seen it at Whole Foods, for example, but not at my local supermarkets. Luckily, it’s quite easy to make! I make it with just two ingredients—pasteurized heavy cream and buttermilk. Simply pour a cup of the cream into a bowl and stir in 1-2 Tbsp. buttermilk. Cover and place in a warm location for a day. After 24 hours, you should see a significantly thickened cream. It’s ready to use now, but you can refrigerate it as well (it will thicken up some more).

It’s important to use pasteurized cream and not ultra-pasteurized cream. Read the label! Locally, the Meijer store brand heavy cream is simply pasteurized. Unfortunately, it’s not organic. I usually buy organic milk and dairy products, but I do make an exception here.

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