13 Nov How to Make Creme Fraiche
Look what I did!
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.
Then I got geometric.
And doodled some more.
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.
PrintHow to Make Crème Fraîche
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.
- Prep Time: 1 min
- Cook Time: 8 hours
- Total Time: 8 hours 1 min
- Yield: 1 cup 1x
- Category: Condiment
- Cuisine: French
Ingredients
- 1 cup whipping cream
- 2 tablespoons buttermilk (Some recipes call for 1/2 cup sour cream for a more subtle flavour. I used 1/2 cup Balkan yogurt, which worked just fine.)
Instructions
- Mix the ingredients together.
- Cover and set aside at room temperature for 8 to 24 hours.
- Stir and refrigerate covered. It will keep for up to 10 days. Yah. Right.
Jerry Prager
Posted at 09:02h, 13 NovemberThey have an excellent goat creme fraiche at the Guelph Market.
katie
Posted at 09:11h, 13 NovemberHey, 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 NovemberJerry, 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 NovemberPretty! Looks like you had fun playing with your food.
Cheryl
Posted at 11:08h, 13 NovemberI 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 NovemberDana, 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 NovemberI 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 NovemberI ALSO HATE BEETS!
Christie's Corner
Posted at 15:44h, 13 NovemberDebbie, 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 NovemberI had no idea. Now I do. Thanks!
If I ever need some, at least now I know I can make my own.