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Homemade Crème Fraiche

It doesn’t curdle and separate when you heat it.

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Homemade Crème Fraiche
Homemade Crème Fraiche
Course Extras
Servings
batch
Ingredients
Course Extras
Servings
batch
Ingredients
Homemade Crème Fraiche
Instructions
  1. Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick.
  2. Refrigerate for 24 hours before using.
  3. Should last a week or two.
Recipe Notes

Be sure to get your hands on the best, freshest cream you can find.
In the supermarket you'll want to look for "pasteurised," not "ultra-pasteurised" heavy whipping cream.
Also, be sure to use cultured buttermilk otherwise you’re going to be waiting a full day to see nothing happen.

By blogger, Chef John.

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