How to Make Crème Fraiche

by Braeden

Crème fraiche is the French version of sour cream that tastes better and is much more versatile. On the one hand, it is pretty expensive to buy. On the other, it is very easy to make at home if you're up for a low maintenance food science experiment.

What you'll need:

1 c heavy cream (35%)

2 Tbsp natural plain yogurt

A metal or glass container

What to do:

- Heat one cup of cream to almost boiling (i.e. when small bubbles start to form along the edge of the pot).

- Pull cream off the heat and let it cool to room temperature.

- Once cooled, remove any skin that may have formed over the cream and whisk in 2 Tbs of plain natural yogurt.

- Pour mixture into a container (**Note: Be sure to thoroughly wash and dry the container before use.**)

- Cover with saran wrap and store at room temperature for 48 hours. An ideal spot to store the mixture would be on a shelf or cupboard above your stove (the extra bit of indirect heat from any cooking you may do over the next two days will give you better results).

- After 48 hours, you can toss your batch of crème fraiche in the fridge, where it will continue to thicken. It's be a good idea to set a reminder on your phone or fridge so you don't stumble upon a nasty bacterial mega-colony a few weeks from now when you're rummaging through your cupboard.

- When you start to make crème fraiche regularly, you can then substitute the yogurt with crème fraiche from a previous batch.

The crème fraiche will last about 1½ – 2 weeks so you'll have plenty of time to experiment with your new homemade condiment.

For savory dishes, crème fraiche is easier to cook with than cream because it will not curdle if it boils. Add it to a tomato sauce for a creamier, richer flavor. Mix it with pasta and some cheese for an instant cream sauce.

For dessert, try mixing it with some with berries or baked goods. You can whip crème fraiche for a lighter, fluffier texture and add a bit of sugar or honey for extra sweetness.

**Because your growing your own bacteria culture for eventual consumption, follow the Golden Rule: “When in doubt, throw it out”. As with any food, trust your judgment. Our brains are wired with thousands of years of evolutionary food knowledge that is far more trustworthy than food expiry date stamps.

In the meantime, I'm going to experiment with some dishes and will let you know what I come up with!