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Did you know you can make crème fraîche at home for pennies? I was blown away when I found out how simple it is! Just grab some cream, add a bit of buttermilk, and wait. It's so easy, I haven't bothered with store-bought in forever.
Why You'll Love This Method
Homemade crème fraîche saves you money - it's roughly two-thirds cheaper than what stores charge and tastes so much fresher. The process is fascinating - those active cultures in buttermilk work their magic overnight. You can also adjust how thick or sour you want it.
Simple Pair of Components
- Heavy Cream: Try to find regular pasteurized instead of ultra-pasteurized when possible.
- Buttermilk: Regular yogurt can substitute here - we're after those living cultures.
Creating Kitchen Chemistry
- Combine Ingredients
- Add a tablespoon of buttermilk to a cup of cream in a clean container and stir together. That's all the actual work you'll do!
- Practice Patience
- Drape a clean dish towel over your jar. Let it sit on the counter for about 24 hours. My house stays around 72°F which works perfectly.
- Chill It Down
- When it reaches your desired thickness with a slight tang, cover it properly and refrigerate. It'll continue to thicken as it cools.
Helpful Hints
After countless batches, here's what I've learned: Standard pasteurized cream performs way better - ultra-pasteurized takes too long. Look at it after 12 hours if you prefer it runny, or go longer for extra thickness. Refrigerate once you're happy with it to stop the tangy flavor from intensifying.
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Tasty Ways To Enjoy
Your DIY crème fraîche will keep about a week refrigerated. Try it with fresh fruit for breakfast, mix it into eggs, or top your favorite soup. It won't break down in hot foods like regular cream does, so the possibilities are endless!
Custom Variations
Feel free to tweak the recipe - more buttermilk creates stronger tang, less keeps it milder. I sometimes mix in fresh herbs for something savory, or a splash of vanilla for sweet treats. You can't really go wrong, so experiment away!
Frequently Asked Questions
- → Is it okay to let cream sit out at room temperature?
Yep, it’s safe! Lait fermenté adds good bacteria that keeps the bad ones from growing.
- → Can I use something other than lait fermenté?
Sure! A creamy, cultured yogurt can also work as your starter.
- → When is it done?
You’ll know it’s ready when the texture turns thick, like thickened sour cream, usually after 12 hours.
- → Why should I avoid using metal containers?
Metal can interfere with the process. Opt for glass, plastic, or ceramic instead.
- → What’s the shelf life for this crème fraîche?
Stored in the fridge, it’ll keep for up to two weeks. Its flavor may become a bit stronger over time.