There’s nothing more charming than a spoonful of fresh, creamy, and mildly tangy crème fraîche. So, for those of you craving a spoonful of heaven, but do not live in the parts of Europe that serve them, here’s how to make crème fraîche at home.
1cup(250 ml) heavy cream or whipping cream that has a fat content between 30% and 45%pasteurized, not ultra-pasteurized
1 and 1/2tablespoonscultured buttermilk or sour cream or curds (the probiotic kind)
Combine the heavy cream or whipping cream with the buttermilk or sour cream or curds in a jar with a lid. Use a fork or small whisk to ensure it is well combined.
Close the jar and place it in a warm spot that sees less traffic in your kitchen (like on atop your refrigerator or near the stove) for 12-20 hours. The cooler the temperature, the longer it takes.
Keep it in the fridge thereafter — it will continue to thicken on chilling.
Storage: Crème fraîche stays in the fridge for 15-17 days — it will continue to thicken on chilling