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How To: Make Crème Fraîche




Source of Recipe


Cuisine at Home magazine
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Many recipes call for crème fraîche, a thick, tangy French cream similar to sour cream, but smoother and richer. Its body and thickness comes from natural bacteria in unpasteurized cream. But since this is an unpasteurized process, we have to improvise in the States by using the natural fermenting agents in buttermilk.

Mix 1 cup heavy cream, ¼ cup buttermilk, and 1 tablespoon lemon juice. Cover and let sit at room temperature 6 to 8 hours, then refrigerate.

Crème Fraîche is great for cooking, because of its rich flavor and stability -- it doesn't break down when heated, like sour cream.