Crème Fraîche

A picture of whipped cream, in this case representing a French version of sour cream.

Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[O] Vegan
[x] Gluten free
[x] Weight Maint: limit portion size
[x] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: milk product
[x] Oxalate Avoidance
[x] Purine Avoidance

A French milk-based condiment of soured fresh cream.

5 from 2 votes

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Course: Sauces

Cuisine: French

Keyword: Crème Fraîche, sour cream

Servings: T

Calories: 47kcal

Author: Patty

Equipment

Glass jar with lid
Measuring Cup
Tablespoon

Ingredients

1 C Cream organic and pasteurized
2 T Buttermilk organic and low fat

Instructions

Combine the ingredients in the jar and shake.
Then loosen the lid and sit in a dark place (out of direct sunlight) on the counter for a minimum of 12 hours and a max of 24 hours.
Then taste, and if it is good and slightly stiff (not liquid) then place in the fridge.
Should be good for a couple of weeks.

Notes

In France, Crème Fraîche means “fresh cream” and consists only of the cream and a bacterial culture. It is similar to sour cream, but American’s version often will have additives. The real Crème Fraîche will be less sour, more fluid, and fattier than the American version. While the two condiments are often exchanged for the other, they do not taste the same.

The heavy cream should be pasteurized but not ultra pasteurized or sterilized, and should have no additives. The bacterial cultures in the buttermilk will thicken and acidify the cream, which is what will prevent bacteria from taking over while it sits on the counter.

Make sure it is stored in non-reactive (no aluminum, copper, or iron) container. The reason is foods that are cooked in reactive containers will often pick up a metallic flavor and produce strange colors.

Nutrition