Creme Fraiche Recipe

Heavy cream: This is the main ingredient that provides the rich, creamy base for the creme fraiche. Opt for heavy cream that is not ultra-pasteurized for the best results.

Buttermilk: This cultured dairy product is essential for thickening the cream and giving it that characteristic tangy flavor. Make sure to use fresh buttermilk for the best results.

When making creme fraiche, ensure that the heavy cream you use is preferably not ultra-pasteurized. Ultra-pasteurization can inhibit the natural thickening process due to the high heat treatment it undergoes. This process kills off some of the beneficial bacteria needed for the fermentation that gives creme fraiche its characteristic tang and texture. If you can't find non-ultra-pasteurized cream, you might need to let the mixture sit a bit longer to achieve the desired consistency.

• heavy cream - Substitute with half-and-half: Half-and-half can be used, but it will result in a lighter texture and less rich flavor compared to heavy cream.

• heavy cream - Substitute with full-fat coconut milk: This is a good non-dairy alternative that provides a similar richness and creamy texture.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk, making it a suitable substitute.

• buttermilk - Substitute with sour cream: Sour cream has a similar tangy flavor and consistency, making it a good alternative for buttermilk.

• To store your freshly made creme fraiche, transfer it to a clean, airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. Properly stored, creme fraiche can last up to two weeks, retaining its creamy texture and tangy flavor.
• If you notice any separation or liquid forming on top, simply give it a gentle stir before using. This is normal and does not affect the quality.
• For longer storage, you can freeze creme fraiche. However, be aware that freezing may alter its texture slightly, making it less smooth once thawed.
• To freeze, portion the creme fraiche into smaller, usable amounts. This way, you can thaw only what you need without defrosting the entire batch.
• Use freezer-safe containers or heavy-duty freezer bags to store the portions. Label them with the date to keep track of their freshness.
• When you're ready to use the frozen creme fraiche, transfer it to the refrigerator and allow it to thaw slowly overnight. This gradual thawing helps preserve its consistency.
• Once thawed, give it a good stir to reincorporate any separated liquids. While it may not be as perfectly smooth as fresh, it will still be delicious and functional in recipes.
• Avoid refreezing creme fraiche once it has been thawed, as this can further degrade its texture and flavor.

• Gently warm the creme fraiche in a small saucepan over low heat, stirring occasionally to prevent it from separating. This method ensures a smooth and creamy texture.

• Place the creme fraiche in a microwave-safe bowl and heat it on low power in 10-second intervals, stirring between each interval. This helps maintain its consistency without overheating.

• If using creme fraiche in a soup or sauce, add it directly to the dish while it's reheating on the stove. Stir continuously to incorporate it smoothly.

• For a more controlled approach, use a double boiler. Place the creme fraiche in a heatproof bowl set over a pot of simmering water. Stir gently until warmed through.

• If you need to reheat a dish that contains creme fraiche, such as a casserole or pasta dish, cover it with foil and warm it in the oven at a low temperature (around 300°F) to prevent curdling.

• Mixing bowl: A large bowl used to combine the heavy cream and buttermilk.

• Whisk: A utensil used to blend the heavy cream and buttermilk together until well combined.

• Plastic wrap: A covering to place over the mixing bowl, allowing the mixture to sit at room temperature without contamination.

• Clean container: A storage container to transfer the thickened creme fraiche into for refrigeration.

• Refrigerator: An appliance to store the creme fraiche until it is ready to use.

Use a warm spot: Place the cream mixture in a warm spot in your kitchen to help it thicken faster.

Pre-measure ingredients: Measure out the heavy cream and buttermilk ahead of time to streamline the process.

Use a clean jar: Mix the ingredients directly in a clean jar to eliminate the need for transferring later.

Check consistency early: Start checking the creme fraiche after 12 hours to see if it has thickened, which can save you time if it’s ready sooner.