Creme Fraiche at grocery stores can be both difficult to find and expensive. Not to worry because making it in your kitchen is so simple. —A Cozy Kitchen
In This Recipe
You'll want to seek out a good quality heavy cream that is pasteurized, not ultra-pasteurized. If you can only find ultra-pasteurzed, it will work, but will take longer to thicken.
To start, you want to pour 1 cup of heavy cream into a non-reactionary container (basically, any container that isn't made from iron or aluminum).
Next, add two tablespoons of buttermilk to the heavy cream. Cover the bottle with a lid and shake until everything is thoroughly combined.
Loosely cover the heavy cream mixture and allow it to sit out on your kitchen counter for 12-24 hours. Ideally the temperature in your kitchen will be from 72 to 78 degrees. My apartment tends to be on the cooler side, so it always takes mine a full 24 hours to thicken. After it's at the perfect consistency, transfer it to your fridge. The creme fraiche will be good for up to 2 weeks.
I'm the writer behind the food blog, A Cozy Kitchen. My blog is a place where my love for cute things, pancakes and corgis is celebrated. In Spring 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.