Make this delicious, tangy homemade crème fraiche recipe in your own kitchen with just two ingredients: heavy cream and buttermilk. Try your creme fraiche with berries, mixed into savory poulet a la crème, or mixed with chopped herbs for an out-of-this-world seasoning garnish.
Prep Time: 24 hours
Cook Time: 5 minutes
Total Time: 24 hours, 5 minutes
- 2 cups pasteurized heavy cream (whipping cream)
- 2 tablespoons cultured buttermilk
Bring the cream to 110F in a medium saucepan. Remove the pan from the heat and stir the butter milk into the hot cream.
Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel. Allow the crème fraiche to culture for 18 to 36 hours at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the finished crème fraiche. and use it within one week.
This homemade crème fraiche recipe makes 2 cups.