How To Make Crème Fraîche

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, here’s how to make crème fraîche at home.

Ingredients

1 cup (250 ml) heavy cream or whipping cream that has a fat content between 30% and 45% pasteurized, not ultra-pasteurized
1 and 1/2 tablespoons cultured buttermilk or sour cream or curds (the probiotic kind)

Instructions

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 with a cheese cloth or any breathable material, and place it in a warm spot that sees less traffic in your kitchen (like on atop your refrigerator or near the stove) for about 15-20 hours. The cooler the temperature, the longer it takes.
Keep it in the fridge thereafter — it will continue to thicken on chilling. It is best if you wait for another 20-24 hours before you use it.

Notes

Storage: Crème fraîche stays in the fridge for 15-17 days — it will continue to thicken on chilling.

Also, please do not use ultra-pasteurised heavy cream.