Oh how I love crème fraîche, sour cream’s more elegant cousin. It’s rich, thick, and tangy, thanks to our little fermenting friends, and the perfect accompaniment to dishes from fruits to soups. So what is crème fraîche?
Crème fraîche is simply fresh heavy cream that is fermented with a little buttermilk. The gut-healthy probiotic lactic acid bacteria in live culture buttermilk thickens, acidifies, and preserves the heavy cream.
Once made, it will last for weeks in the fridge, and I use it for dishes constantly—adding a dollop to fresh fruit, a savory cut of meat, or blended into a soup stock—it will bring a fresh yet indulgent tang to almost any dish. The best part is, making crème fraîche is as easy as it comes: simply mix and rest overnight.
How to Make Crème Fraîche
How to make crème fraîche with just two ingredients.
- pint jar
- kitchen towel or loose lid to cover the jar
- 2 cups heavy cream
- 2 tbsp fresh buttermilk
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Add heavy cream and buttermilk into pint jar.
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Cover with a kitchen towel or loose fitting lid and leave out at room temperature for 12 hours or until it the consistency is thick and creamy.
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Throw it in the fridge to chill. Voila, done!
You can serve crème fraîche with fresh fruits, add it to a sauce to thicken it and bring out some acidic tang, or as a dip for vegetables!
