Homemade Crème Fraîche (creme fresh) is a rich, velvety cream that has a slightly sour tang. It sounds fancy but is actually very simple to make at home.
Creme Fresh Made At Home
I am new to the whole crème fraîche thing. What can I say, I don’t frequent french restaurants. I don’t think my town even has a french restaurant. So it never occurred to me to go out of my way to try it.
So I made some at home and also bought some from Trader Joe’s so that I could taste-test and compare. I actually preferred the homemade version, it is milder than the store bought crème fraîche and I can control the consistency. The longer you let the cream sit out, the thicker it will become. Also, the length of time that it takes the cream to become crème fraîche is determined by the temperature. I’ve been making this during summertime in Northern California . . . so it is HOT in my house! If you live in a cooler climate or are blasting your air conditioner, go ahead and add several more hours to the process.
So far my favorite way to eat this is over fresh berries and adding a drizzle of honey. Perfection.
But, this is great in soups as well. Anyway you try it, I hope you enjoy . . . and feel a little fancy too!
*10 hours for drizzling and 12 hours for a dollop of creme fraiche. Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Cooler temperatures may require 16 hours or more.
I have also made a half-batch and it worked just the same.
Adapted from Heather's French Press
Nutrition Information Yield 10 Serving Size 1
Amount Per Serving Calories 83Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 15mgCarbohydrates 1gFiber 0gSugar 1gProtein 1g
*10 hours for drizzling and 12 hours for a dollop of creme fraiche.
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
“Every white will have its black, And every sweet its sour.”
– Thomas Percy