Timeframe: 1–2 days
Crème fraîche is used in sweet recipes in place of whipped cream, or in savory sauces.
- fresh, high quality cream (not ultra-pasteurized)
- active kefir or yogurt (2% the weight of the cream)
- large mixing bowl
- digital scale
- Set a large mixing bowl on the scale and tare to zero. Weigh the cream in the bowl, and multiply by .02 to determine the amount of kefir or yogurt to use.
- Bring cream to room temperature by setting on the counter or heating gently on the stove.
- Mix the kefir or yogurt with about half a cup of cream to ensure even distribution.
- Stir the mixture into the remainder of the cream in a large bowl. Cover with a clean towel and leave to ferment undisturbed on a warm countertop for 12-24 hours.
- Use a small spoon to scoop a little out of the jar. If the impression made by the
spoon is still present, it is ready to taste.
Crème fraîche has a slightly sour taste and complex aroma. Depending on its consistency and flavor, you can let it continue to thicken and develop more flavor with prolonged fermentation.
- When the crème fraîche has the desired consistency and flavor, place in a jar in the refrigerator. Use within two months.