Three easy ways to make your own crème fraîche. Delicious served with berries!
Dairy Farmers of Canada
- Measuring cups and spoons
- Medium bowl
- 1 Tbsp (15 mL) buttermilk or sour cream
- 1 cup (250 mL) whipping cream
Crème fraîche is a heavy cream that has been cultured so that it thickens and ferments slightly, taking on a pleasant, slightly sour taste. Its advantage over sour cream is that it may be whipped like whipping cream and may be boiled without curdling.
Mix buttermilk and whipping cream together and let stand at room temperature for several hours.
Whisk sour cream and whipping cream together until the mixture thickens to the texture of light whipped cream. Use as is or let stand for several hours until it thickens and sours a little more. Keeps up to one week refrigerated.
Heat whipping cream to 90° F (32° C). Remove from heat and whisk in buttermilk. Let stand for 24 hours or until thickened to the consistency of sour cream. Keeps up to 3 weeks refrigerated.