Making crème fraîche is very easy. Takes 5 minutes to make and 2 days to wait. And much cheaper than store bought (in some regions and states it’s even illegal!) It’s way better than sour cream. It’s luscious and custardy, buttery, rich and tart. Enriched with wonderful probiotics and enzymes. Can be incorporated into sweet or savory dishes, top anything with it and it will make everything better! It doesn’t curdle or separate when cooked.
Raw, organic, pasture-raised is preferred, I used Organic Valley products, and they work too.
- 2 cups of heavy cream
- 2 tablespoons of full fat sour cream
- Mix cream and sour cream in a glass jar.
- Cover with cheesecloth and let sit at room temperature (70 to 75 degrees F) for 24 hours.
- Stir, and refrigerate for 24 hours before using.