Here’s an unbelievably easy recipe I learned in a cooking class – add two ingredients to a jar and let it sit overnight. That’s it! You’ll end up with creme fraiche, which is similar to sour cream, but not as sour, and not as thick. It has a higher fat content than sour cream, but… everything in moderation, right?!? You can add a spoonful to scrambled eggs right before serving for some creamy goodness, or use to drizzle over prepared dishes. You can mix in some fresh herbs and a squeeze of fresh lemon juice, then drop some on chicken or fish. Our oldest likes to put it on his tacos instead of sour cream. Fanciest taco ever, ha! 🙂

Homemade Crème Fraîche Recipe

Creme Fraiche

WHAT YOU NEED:

  • 2 tablespoons cultured buttermilk
  • 1 pint heavy cream

WHAT YOU DO:

Combine cream and buttermilk in a non-reactive container (I used a glass pint jar). Mix gently, and allow to rest uncovered at room temperature until thickened to desired texture, usually overnight, or up to 12 hours or so. Cover and store in the refrigerator for up to 2 weeks.

According to J. Kenji Lopez-Alt from SeriousEats.com:
“Add more buttermilk and you’ll need less time for it to thicken (but it’ll be less creamy). Add more, and it takes longer, but tastes better… It gets super rich and creamy at right about the 12-hour mark. You can also halt the process early by just refrigerating it to stop the bacterial action. This is useful if you want a thinner Mexican-style crema agria for drizzling over tacos or sopes. For those of you worried about cream spoiling at room temp, that’s the idea: it’s the good bacteria from the buttermilk multiplying in there that prevents the dangerous bacteria from taking over.”

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