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I got tired of spending big bucks on crème fraîche at the grocery store! Then I found out how crazy simple it is to whip up at home. You'll just need some cream, a bit of buttermilk, and time to let it do its thing. It's so easy, I haven't grabbed the store stuff in forever.
Why You'll Love This Method
DIY crème fraîche saves you tons of cash - it's roughly a third the price of store-bought and tastes so much better. The process is fascinating too - those friendly bacteria in the buttermilk work their magic overnight. You can also adjust how thick or sour you want it.
Only Two Simple Items
- Heavy Cream: Try to grab regular pasteurized stuff, not the ultra-pasteurized if possible.
- Buttermilk: Regular yogurt can work too - we just need those live cultures.
Let's Create Something Wonderful
- Stir Together
- Dump a cup of cream into a clean container, add a tablespoon of buttermilk, and stir it well. That's all the work you need to do!
- Wait Patiently
- Put a clean dish towel over your jar. Let it sit on the counter for about 24 hours. My kitchen runs around 72°F which works perfectly.
- Refrigerate It
- When it's thickened and slightly tangy, close the lid and put it in the fridge. It'll continue to thicken as it cools.
Tricks I've Learned
After making this countless times, here's what I know: Standard pasteurized cream works best - the ultra-pasteurized kind takes ages. Take a peek at 12 hours if you want it runnier, or wait longer for extra thickness. When it reaches your preferred consistency, cool it down - this stops it from getting too sour.
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Ways To Enjoy It
Your homemade batch will stay fresh in the fridge for about a week. I love to put it on fresh berries for breakfast, mix it into scrambled eggs, or drop a spoonful on hot soup. Unlike regular cream, it won't break down in hot foods, so get creative!
Custom Variations
Feel free to tweak the basic recipe - more buttermilk creates stronger tang, less keeps it milder. Sometimes I mix in fresh herbs for a savory spread, or a bit of vanilla for sweet treats. It's almost impossible to mess up, so have fun trying different things!
Frequently Asked Questions
- → Can cream sit out safely?
Absolutely. The good bacteria from the starter helps prevent anything harmful from forming.
- → Can I switch up the cultures?
Sure! You can swap buttermilk with yogurt to start the process.
- → How do I check if it’s done?
Once it’s thick enough to resemble sour cream, it’s ready. That typically takes 12 hours.
- → Why avoid metal containers?
Metal might interfere with the fermentation. Use non-metal options like glass, plastic, or ceramic.
- → What’s the shelf life?
It keeps for up to two weeks in the fridge, and the flavor deepens a bit more over time.