How to Make Creme Fraiche

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13 Nov How to Make Creme Fraiche

Look what I did!

Ever wondered how to make creme fraiche? It's easy.-- TheMessyBaker.com

Pretty isn’t it? This is just my maple squash soup and a drizzle of crème fraîche.

I got so excited by the possibilities, I played with my food. While the heart was fun, it was a bit on the simple side. So I pulled out a toothpick and doodled.

That’s better.

How to make creme fraiche - TheMessyBaker.com

Then I got geometric.

How to make creme fraiche - TheMessyBaker.com

And doodled some more.

How to make homemade creme fraiche - TheMessyBaker.com

By now you’re asking why.

I’ve encountered several recipes lately that called for crème fraîche. This thick, slightly tangy cream is used to compliment fresh fruit, crown warm cobblers and garnish soups. Because it won’t curdle when boiled, it’s ideal for finishing hot dishes like beef stroganoff or my 10-Minute Salmon.

So I went looking for crème fraîche. To no avail. After several trips to various grocery stores and a few minutes on Google (wish I’d done the reverse order), I discovered this dairy product is popular in France, but almost impossible to find here. Should you be lucky enough to come across some in a specialty shop, its price will be as high as its fat content.

How to make creme fraiche

Fortunately, you can make it at home for about the cost of whipping cream. No special equipment required. All that’s needed is a bit of time and a spot on the counter that the cats won’t get at.

So, if you’re not in a rush, make a batch, warm up some soup and let your imagination and artistic skills run wild.

How to Make Crème Fraîche
Author: 
Recipe type: Condiment
Cuisine: French
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: 1 cup
 
Commercial creme fraiche is hard to find and expensive to buy. The homemade version is easy to make and requires no special equipment -- just a bit of planning.
Ingredients
  • 1 cup whipping cream
  • 2 tablespoons buttermilk (Some recipes call for ½ cup sour cream for a more subtle flavour. I used ½ cup Balkan yogurt, which worked just fine.)
Instructions
  1. Mix the ingredients together.
  2. Cover and set aside at room temperature for 8 to 24 hours.
  3. Stir and refrigerate covered. It will keep for up to 10 days. Yah. Right.

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No Comments
  • Jerry Prager
    Posted at 09:02h, 13 November Reply

    They have an excellent goat creme fraiche at the Guelph Market.

  • katie
    Posted at 09:11h, 13 November Reply

    Hey, that’s great! I had no idea you could make your own creme fraiche, cool. I can never find it at my store.

  • Christie's Corner
    Posted at 10:24h, 13 November Reply

    Jerry, great to know! I’ve tried their chevre. Didn’t know a goat version of this existed.

    Katie, this was one of those, “Why didn’t anyone tell me?” moments. If you try this, let me know how it goes.

  • Dana McCauley
    Posted at 11:04h, 13 November Reply

    Pretty! Looks like you had fun playing with your food.

  • Cheryl
    Posted at 11:08h, 13 November Reply

    I made creme fraiche once and had the same reaction: why don’t I do this all the time since it’s so easy and so good? Then I never made it again.

  • Christie's Corner
    Posted at 11:42h, 13 November Reply

    Dana, it was a lot of fun. I felt like a kid who just discovered type fonts.

    Cheryl, I’m not sure how often I will make this, but can see doing it again for a special occasion. It would be wonderful against borscht. Too bad I hate beets :-)

  • DEBBIE
    Posted at 15:19h, 13 November Reply

    I don’t get this. Whip cream and butter milk. Then you leave it on the counter for 24 hrs. Doesn’t it go bad and yukky!? I don’t think I’d eat dairy that was sitting at room temp. for 24 hrs.

  • DEBBIE
    Posted at 15:21h, 13 November Reply

    I ALSO HATE BEETS!

  • Christie's Corner
    Posted at 15:44h, 13 November Reply

    Debbie, I’m glad you’re with me on the beets.

    Now let me convert you to creme fraiche :-) It’s like yogurt in that it requires warmth and time to “mature”. After 8 to 24 hours, the naturally occurring bacteria has done its magic and the cream has thickened beautifully. At this point, the cream must be refrigerated or it will go, as you say, back and yukky.

    Keep in mind, room temperature is 68-72F. I wouldn’t attempt this on a hot summer day.

  • Roxanne
    Posted at 15:57h, 13 November Reply

    I had no idea. Now I do. Thanks!

    If I ever need some, at least now I know I can make my own.

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