How To Make Crème Fraîche - or Creme Fraiche if you aren't down with the accent aigu and circonflexe.
- 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 after the culturing process. 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, and hasn't been UHT treated. 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' - so they have to put in additives to make it almost right again.

Ingredients:
2 cups (500 mL) of cream 30% - 40% milk fat
4 Tbsp (60 mL) live culture buttermilk or keffir or yogourt

Method:
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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