Crème Fraîche Recipe & Method

Crème Fraîche Recipe & Method

2 ingredients… what could go wrong? As it turns out, a few things. First off; make sure that the buttermilk you use hasn't been pasturised. If there are no live cultures in the buttermilk, you won't end up with Creme Fraiche. Plain keffir works really well, and it usually always has live cultures.
You need cream that has between 30% & 40% milk fat. Cream that is UHT treated is crap. Plain and simple, it's total crap. Here's the deal: cream should list only one ingredient on the label… Cream! If there are more ingredients than that - well - then - you shouldn't use it. The UHT process changes the texture and flavour of the 'cream' and it doesn't work as well, or make Creme Fraiche like it was meant to be enjoyed.


2 cups of cream 30% - 40% milk fat
4 Tbsp live culture buttermilk or keffir or yogourt


Total time:


Makes: 500 mL


Pretty simple - stir the buttermilk or keffir into the cream. Loosely cover with plastic wrap, and leave at room temperature for 12 - 24 hours.
The longer it sits out, the richer & tangy-ier the flavour.

Where to use Creme Fraiche? Anywhere that you'd use sour cream, and many places where heat would curdle sour cream.
Check out our channel for a bunch of recipes that use Creme Fraiche.

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