FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
Have you ever madecrème fraîche? If not, you’re missing out! It is absolutely wonderful and it is so easy to make at home for a fraction of the cost of buying it. At my local health food store, an 8oz container of crème fraîcheis $5.99. At some specialty food shops around town, it’s even more expensive!
However, I can buy a quart of high-qualitycream (the best I can get since I can’t get raw) for $5.99. I use the Kolona SuperNatural brand of dairy products because they are grass-fed and VAT pasteurized. So, I can save myself $18 and get four times as much crème fraîche. What’s not to love?
What isCrème Fraîche?
Crème fraîcheis soured cream that traditionally contains about 28% butterfat and has a pH around 4.5. It is less sour than sour cream. It’s not quite as thick as some sour creams and has a much higher fat content. In countries like France, Belgium, Romania, Lithuania, Scandinavia, and the Netherlands, it’s a traditional part of their diet. It has gained popularity and availability since the 1990s.
Historically, crème fraîcheis believed to have originated in Normandy, where:
“the crème fraîche from a defined area around the town of Isigny-sur-Mer in the Calvados department of Normandy is highly regarded, and is the only cream to have AOC (‘Appellation d’Origine Contrôlée’) status, which was awarded in 1986.[4] However, it is now produced in many other parts of France, with large quantities coming from the major dairy regions of Brittany, Poitou-Charente, Lorraine and Champagne-Ardenne. In parts of North Wales Creme Fraiche is also known as Croghurt.”
Becauseof the high fat content, it’s perfect to use in heated dishes, because it won’t curdle. It is delicious in sweet and savory dishes alike. I use it just like I would sour cream. My favorite way to eat it is probably dolloped on fresh or frozen fruit for a quick and healthy dessert or snack. In the picture above, I have a dollop of it on frozen blueberries and peaches with just a few drops of vanilla creme stevia. YUMMMO! Crème fraîcheis so easy to make that I know you won’t go back to store bought once you’ve tried it!
Homemade Crème FraîcheRecipe
makes 1 quart, but can be halved or quartered if needed
Ingredients:
- 1 quart of high-quality cream – Raw is best, but pasteurized is fine (not ultra-pasteurized). If you have access to a company who uses VATpasteurization, that is going to be your best bet if you can’t get raw.
- 4-5 tbsp. milk kefir, buttermilk, or sour cream
Instructions:
Traditional recipes for crème fraîchewill call for buttermilk, but kefir can also be used. Since I make homemade kefir, I just use that. Ihavealso heard about people using their kefir grains in the heavy cream and making it that way. I have not tried that yet. If you don’t have milk kefir or buttermilk, you can use sour cream, as long as it has live cultures in it.
Also, some recipes for homemade crème fraîchewill tell you to lightly heat the cream before adding the the buttermilk, but I never do that, and it is not necessary to do so.
So, here’s what you do — did I mention this is easy?
- Get a very clean glass bowl or jar (you can sterilize inboilingwater if you want to be extra safe).
- Pour the cream into the bowl or jar. If you did sterilize it, make sure it has cooled before adding the ingredients.
- Add the milkkefir,buttermilk, or sour cream.
- Stir well, using a plastic or wooden spoon (metal reacts with the kefir).
- Cover with a coffee filter or a tea towel and leave at room temperature for 12-72 hours, or until it thickens to a consistency that you like. The amount of time will depend on how warm your house is and how quickly the good bacteria go to work. My batches typically take 24-36 hours, but I know people who have let it go for a full 3 days with great results.
- Move to the fridge. It will continue to thicken in the fridge.
- Enjoy. It should last a few weeks in the fridge, if not longer. But, I bet you won’t be able to keep your hands off of it long enough for it to go bad!
I told you this was easy! 🙂
Sources:
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
FAQs
Let stand at room temperature for 16 to 24 hours. Once cream has considerably thickened, place in refrigerator to set up completely, about 4 hours. Homemade Crème Fraîche should keep refrigerated in an airtight container for up to 2 weeks.
Does crème fraîche have good bacteria? ›
Both yogurt and creme fraiche are cultured, and therefor rich in active probiotics. They are inoculated with good bacteria that convert lactose (milk sugar) into lactic acid.
What is the bacterial culture in crème fraîche? ›
Crème fraîche is produced by adding a starter culture to heavy cream and allowing it to stand at an appropriate temperature until it thickens. The culture is made up of a mix of bacteria including, Lactococcus species L. cremoris, L. lactis, and L.
How long does it take to ferment crème fraîche? ›
Making Regular Batches Of Crème Fraîche
Ferment at room temperature for 12-24 hours. Stir 2-3 times during the ferment. (This is optional after the first batch.) Place in refrigerator for six hours.
How to know if crème fraîche went bad? ›
Typically, crème fraîche will keep for up to eight weeks, if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche. If any mold forms on the surface of the crème fraîche, discard it immediately.
What is the difference between fresh cream and crème fraîche? ›
The main difference between Cream and Crème FraÎche is that the former is made from the higher-fat layer that appears on top of the milk, while the latter is a type of Cream that is made after fermenting the Cream. It is done so by using lactobacillus, a kind of bacteria.
What is the American version of crème fraîche? ›
Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.
Which is healthier, crème fraîche or Greek yogurt? ›
Greek yogurt is made from cow's milk that is strained to remove the whey, this results in a thicker consistency compared to natural yogurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.
Is kefir like crème fraîche? ›
Basically, the bacteria eat all of the milk sugar (lactose) and leave you with a jar of kefir and creme fraiche that sits on top of the kefir. By seeing separation of color in a jar you will easily be able to see difference between Crème fraiche (yellow color) and kefir (white color).
Is crème fraîche good or bad for you? ›
Rich in calcium and probiotics, crème fraîche can help to promote gut health, but its high-fat content might not align with everyone's dietary goals.
What Is Creme Fraiche Used For? Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.
What are some interesting facts about crème fraîche? ›
Crème fraîche is a French product of nearly 40 percent butterfat that is reinoculated with naturally occurring ferments and lactic acid after pasteurization to initiate a “natural” fermentation. Crème fraîche has a nutty rather than sour flavor.
Should I whip crème fraîche? ›
It can also be whipped, and when sweetened with a little sugar and vanilla, it can be used in place of whipped cream. Or you can stir a little into your savoury sauces to thicken and enrich. Place a dollop on your baked potato, on scrambled eggs, or as an accompaniment to fish or poultry.
How do you know when crème fraîche is done? ›
In a bowl, stir together cream and buttermilk. Cover with a lint-free kitchen towel and let stand at room temperature (68 to 72 °F/20 to 22° C) for about 24 hours or until thickened. It should smell fresh and nutty. (Discard if it develops any extremely sour or off aromas.)
What's the difference between mascarpone and crème fraîche? ›
How Do Mascarpone and Crème Fraîche Differ? Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.
How long can I keep crème fraîche in the fridge? ›
Typically, crème fraîche will keep for up to eight weeks if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche.
How long does homemade fresh cream last? ›
Keep in the coldest part of your refrigerator for 5 to 7 days. If it becomes too soft, simply whip it again with a little extra powdered sugar or cold cream. You can also freeze homemade whipped topping for up to 2 months! Thaw slowly in the refrigerator and re-whip as needed.
Can you freeze homemade crème fraîche? ›
Crème fraiche can be frozen as it is or used as a base in frozen desserts like mousse or parfait. When defrosted, crème fraiche loses its original texture. Use it in soups, sauces and stews that are blended before serving.
Can you make your own crème fraîche? ›
How to Make Crème Fraîche. Combine cream and buttermilk in a glass jar, cover tightly with cheesecloth, and let sit at room temperature until thickened. Stir the mixture, screw on the lid, and refrigerate for at least 24 hours before using. That's it!
