How to Make Crème fraîche
I started a batch of Crème fraîche yesterday and posted a photo on Instagram. It takes 48 hours but it is all chemistry and very little work.
Sterilize a glass container or jar in boiling water. Pour in 2 cups heavy whipping cream and 3 Tablespoons of cultured butter milk. Stir and cover with a coffee filter secured by a rubber band or plastic wrap. The coffee filter lets it breath while protecting it from contaminates.
Keep it somewhere with a temperature between 70 and 75 degrees for 24 hours.
After 24 hours at room temperature, refrigerate for 24 more hours. It’s ready after that and will last a week or two refrigerated, except that it’s SO good, you’ll probably eat it within a few days the first time you make it.
Crème fraîche is French for “fresh cream.” It’s a homemade sour creme, but unlike store bought sour cream, it has a much more complex flavor with more depth. Also, unlike store bought sour cream, it doesn’t curdle and separate when you heat it. Add a couple table spoons to soups or sauces and you end up turning something ordinary into a really special dish.