Homemade Crème Fraîche

Ingredients: – 1 cup heavy cream (preferably not ultra-pasteurized) – 2 tablespoons buttermilk or plain yogurt

Combine the ingredients: – In a glass jar or bowl, combine the heavy cream and buttermilk (or yogurt). Stir well to ensure they are thoroughly mixed.

Let it sit: – Cover the jar or bowl loosely with a lid or a piece of cheesecloth. Let the mixture sit at room temperature (around 70°F or 21°C) for 12-24 hours.

Check for consistency: – After 12-24 hours, check the mixture. It should be thickened to the consistency of sour cream. If it hasn’t thickened enough, let it sit a few more hours.

Refrigerate: – Once it has thickened to your liking, stir the crème fraîche and transfer it to the refrigerator. It will continue to thicken slightly as it chills.

Use and enjoy: – Your homemade crème fraîche is now ready to use. It can be stored in the refrigerator for up to two weeks.

Use it as a topping for soups, in sauces, with fresh fruit, or in any recipe that calls for crème fraîche. 

– It will continue to thicken slightly as it chills. – 

This homemade version is rich, creamy, and has a slight tang that enhances both sweet and savory dishes. 

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