I do not get Crème fraîche in Bangalore, India. So I have to make it from scratch like I do many other things. But making Crème fraîche from scratch is one of the easiest things to do. Crème fraîche is fancy, hip, oh so french cream but there isn’t anything that’s complicated in it. Its nothing but cultured cream. yeah we broke the secret. Crème fraîche is pronounced as ‘Krem freshh’. crème fraîche is used in dips and sauces, in baking (I use it a lot), or as a nice topping for fruit desserts, soups etc… The advantage of crème fraîche is that it will not curdle over high heat or separate when mixed with vinegar or lemon juice. Now, lets make some creamy dreamy Crème fraîche.
This recipe roughly makes about a cup of crème fraîche.
You need 2 basic ingredients – cream and yogurt. Here we go
1 cup heavy cream (pasteurized, not ultra pasteurized). I used Amul cream as that’s what we get here. Amul is a low fat cream but that’s OK.
starter culture – A tablespoon of plain yogurt.
Heat the cream in a pan until tepid, luke warm. Remove off heat and transfer to a clean jar. Add in the yogurt and stir well. Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours. If the place where you live is cold, leave the jar inside the oven with the pilot on. After 8 hours the cream would have thickened. Store it in the refrigerator for up to a week.
- 1 cup heavy cream (pasteurized, not ultra pasteurized).
- 1 tablespoon of plain yogurt.
- Heat the cream in a pan until tepid, luke warm.
- Remove off heat and transfer to a clean jar. Add in the yogurt and stir well.
- Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours.
- After 8 hours the cream would have thickened.
- Store it in the refrigerator for up to a week.