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Have you ever madecrème fraîche? If not, you’re missing out! It is absolutely wonderful and it is so easy to make at home for a fraction of the cost of buying it. At my local health food store, an 8oz container of crème fraîcheis $5.99. At some specialty food shops around town, it’s even more expensive!
However, I can buy a quart of high-qualitycream (the best I can get since I can’t get raw) for $5.99. I use the Kolona SuperNatural brand of dairy products because they are grass-fed and VAT pasteurized. So, I can save myself $18 and get four times as much crème fraîche. What’s not to love?
What isCrème Fraîche?
Crème fraîcheis soured cream that traditionally contains about 28% butterfat and has a pH around 4.5. It is less sour than sour cream. It’s not quite as thick as some sour creams and has a much higher fat content. In countries like France, Belgium, Romania, Lithuania, Scandinavia, and the Netherlands, it’s a traditional part of their diet. It has gained popularity and availability since the 1990s.
Historically, crème fraîcheis believed to have originated in Normandy, where:
“the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded, and is the only cream to have AOC (‘Appellation d’Origine Contrôlée’) status, which was awarded in 1986.[4] However, it is now produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne. In parts of North Wales Creme Fraiche is also known as Croghurt.”
Becauseof the high fat content, it’s perfect to use in heated dishes, because it won’t curdle. It is delicious in sweet and savory dishes alike. I use it just like I would sour cream. My favorite way to eat it is probably dolloped on fresh or frozen fruit for a quick and healthy dessert or snack. In the picture above, I have a dollop of it on frozen blueberries and peaches with just a few drops of vanilla creme stevia. YUMMMO! Crème fraîcheis so easy to make that I know you won’t go back to store bought once you’ve tried it!
Homemade Crème FraîcheRecipe
makes 1 quart, but can be halved or quartered if needed
Ingredients:
- 1 quart of high-quality cream – Raw is best, but pasteurized is fine (not ultra-pasteurized). If you have access to a company who uses VATpasteurization, that is going to be your best bet if you can’t get raw.
- 4-5 tbsp. milk kefir, buttermilk, or sour cream
Instructions:
Traditional recipes for crème fraîchewill call for buttermilk, but kefir can also be used. Since I make homemade kefir, I just use that. Ihavealso heard about people using their kefir grains in the heavy cream and making it that way. I have not tried that yet. If you don’t have milk kefir or buttermilk, you can use sour cream, as long as it has live cultures in it.
Also, some recipes for homemade crème fraîchewill tell you to lightly heat the cream before adding the the buttermilk, but I never do that, and it is not necessary to do so.
So, here’s what you do — did I mention this is easy?
- Get a very clean glass bowl or jar (you can sterilize inboilingwater if you want to be extra safe).
- Pour the cream into the bowl or jar. If you did sterilize it, make sure it has cooled before adding the ingredients.
- Add the milkkefir,buttermilk, or sour cream.
- Stir well, using a plastic or wooden spoon (metal reacts with the kefir).
- Cover with a coffee filter or a tea towel and leave at room temperature for 12-72 hours, or until it thickens to a consistency that you like. The amount of time will depend on how warm your house is and how quickly the good bacteria go to work. My batches typically take 24-36 hours, but I know people who have let it go for a full 3 days with great results.
- Move to the fridge. It will continue to thicken in the fridge.
- Enjoy. It should last a few weeks in the fridge, if not longer. But, I bet you won’t be able to keep your hands off of it long enough for it to go bad!
I told you this was easy! 🙂
Sources:
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FAQs
Let stand at room temperature for 16 to 24 hours. Once cream has considerably thickened, place in refrigerator to set up completely, about 4 hours. Homemade Crème Fraîche should keep refrigerated in an airtight container for up to 2 weeks.
What bacteria is in crème fraîche? ›
Crème fraîche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. The culture is made up of a mix of bacteria including, Lactococcus species L. cremoris, L. lactis, and L. lactis biovar diacetylactis.
How long does it take to ferment crème fraîche? ›
Fermenting the Crème Fraiche: Combine the cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature for 24 to 48 hours.
Is crème fraîche a probiotic? ›
Rich in calcium and probiotics, crème fraîche can help to promote gut health, but its high-fat content might not align with everyone's dietary goals.
How to tell when crème fraîche has gone bad? ›
Typically, crème fraîche will keep for up to eight weeks, if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche. If any mold forms on the surface of the crème fraîche, discard it immediately.
How do you preserve crème fraîche? ›
How to store crème fraîche. Traditionally, the acidic element of crème fraîche would keep it fresh and palatable for longer than fresh cream. It should keep for some time in a refrigerator, but always follow the use-by date.
What is crème fraîche called in the USA? ›
Crème fraîche is essentially the European equivalent of sour cream. It's used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content.
What is the closest thing to crème fraîche? ›
Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.
Is it OK to eat curdled crème fraîche? ›
If you find that you still have a little leftover, you can freeze the leftover cream. Once thawed, it won't be any good for whipping, but you can use it for pasta and curries. When cream curdles it becomes lumpy, or may smell sour. If this is the case, you should not consume it.
Can you make your own crème fraîche? ›
Crème fraîche is so easy to make at home with just heavy cream and cultured buttermilk. Sure, it takes a couple of days to make, but the effort is minimal, and the payoff is marvelous! It has a higher fat content than sour cream which makes it less likely to curdle when you cook with it.
If the cream is not thickened, wait another 12 hours and check again. If after 24 hours it has still not thickened, continue to check every 12 hours. The process could take up to 36 to 48 hours depending on the temperature inside your house.
Which is healthier, Greek yogurt or crème fraîche? ›
Greek yogurt is made from cow's milk that is strained to remove the whey, this results in a thicker consistency compared to natural yogurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.
Is kefir like crème fraîche? ›
Basically, the bacteria eat all of the milk sugar (lactose) and leave you with a jar of kefir and creme fraiche that sits on top of the kefir. By seeing separation of color in a jar you will easily be able to see difference between Crème fraiche (yellow color) and kefir (white color).
What's the difference between mascarpone and crème fraîche? ›
How Do Mascarpone and Crème Fraîche Differ? Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.
How long can you keep crème fraîche after opening? ›
Crème fraîche is a fragile product. From the moment a pouch or pack is opened, the product is no longer protected. This is why it states on the packaging the product should be consumed quickly, usually within 3 or 4 days after opening, whilst the product retains its flavour and nutritional quality.
How long does homemade cream last in the fridge? ›
Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream. You can also freeze homemade whipped topping for up to 2 months! Thaw slowly in the refrigerator and re-whip as needed.
Can you make crème fraîche at home? ›
Crème fraîche is so easy to make at home with just heavy cream and cultured buttermilk. Sure, it takes a couple of days to make, but the effort is minimal, and the payoff is marvelous! It has a higher fat content than sour cream which makes it less likely to curdle when you cook with it.
How do you keep crème fraîche from curdling when cooking? ›
A stabilizer should help. For dairy, carrageenan is very effective and its taste is not noticeable, but most people don't have it in the kitchen. Starch will also act as stabilizer, take just a small portion, maybe a teaspoonful per 200 g creme fraîche. Dissolve it in a teaspoonful of cold water before adding it.
