Try
Make Crème Fraîche (in One Easy Step!)
16 servings
servings5 minutes
active time12 hours 5 minutes
total timeIngredients
1 pint (16 oz) heavy cream
2 Tbsp (1 oz) cultured buttermilk or Greek yogurt
Directions
Combine buttermilk or yogurt and heavy cream in a non-reactive container. Using cold cream actually worked better. It made for a thicker, creamier result.
Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. (Using yogurt produces a thinner version, so can leave for up to 36 hours.)
Store in the refrigerator for up to 2 weeks. Mixture will continue to thicken once you place it in the fridge.
Notes
“We found one tablespoon of buttermilk per cup of cream (that's a 1:16 ratio) to strike the best balance.
Your crème will keep for around seven to 10 days.”
Other uses
“Stir a little into pan sauces, soups or mashed potatoes—it tolerates heat better than milk or cream, and adds a richness and nutty flavor—or mix with lemon and herbs to serve with fish fillets.
“My favorite use to date: stirring it into scrambled eggs before cooking. Simply out of this world.”
Nutrition
Serving Size
Makes 2 cups
Calories
102 kcal
Total Fat
11 g
Saturated Fat
7 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
34 mg
Sodium
12 mg
Total Carbohydrate
1 g
Dietary Fiber
0 g
Total Sugars
1 g
Protein
1 g
16 servings
servings5 minutes
active time12 hours 5 minutes
total time