How to Make Crème Fraîche

By popular demand, an easy and clear recipe for this very handy pastry component. As you can see, the home-made stuff has a very nice, thick consistency, especially after it’s been well chilled (as this has). A home made version of sour cream is what it is. Begin by pouring about 2/3 cup of cream into a bowl.

Cut it with about 1/3 cup milk.

Add a splorp of buttermilk OR sour cream OR crème fraîche (which is to say about a tablespoon)…

…and stir it in. Let it sit for 12 hours at room temperature in a relatively warm place…

…and here’s what you get. A very thick and homogenous goo that won’t “break” like, say, home made yogurt. It is in fact a very interesting consistency…almost stretchy. It tastes, well…you’ll see. Fantastic.

This entry was posted in Crème Fraîche, Techniques. Bookmark the permalink.

2 Responses to How to Make Crème Fraîche

  1. Jasmine says:

    Finally a simple trusted recipe for making Crème Fraîche!
    Thanks for sharing.
    BTW, don’t you cover it while letting it sit?
    Thanks again.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>