Crème Fraîche

From Cook's Country | October/November 2014

Why this recipe works:

Crème fraîche is a thickened cream traditionally made in France from unpasteurized heavy cream. The good bacteria in the cream, when left at room temperature to culture, will thicken the cream naturally to an almost spreadable consistency. Here in the US, heavy cream available in supermarkets… read more

Crème fraîche is a thickened cream traditionally made in France from unpasteurized heavy cream. The good bacteria in the cream, when left at room temperature to culture, will thicken the cream naturally to an almost spreadable consistency. Here in the US, heavy cream available in supermarkets has been pasteurized (for safety reasons.) Using organic pasteurized heavy cream, in combination with a small amount of buttermilk, will ensure your crème fraîche will thicken to the proper texture. Ultra pasteurized cream has been heated to kill bacteria for longer shelf life, and won’t work in this recipe.

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Makes 1 cup

Don’t use ultrapasteurized or UHT cream for this recipe—organic pasteurized cream works best. The ideal temperature for the crème fraîche to culture is 75 degrees. It will work at lower temperatures but may take up to 36 hours.

Ingredients

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