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Easiest Ever Homemade Crème Fraîche and Why You Should Buy Local

May 21, 2014 by Talia Bunting 5 Comments

One of my favorite things about Paris is the ubiquity of crème fraîche. I can never find it anywhere in the states (although this might have something to do with the fact that I live in the backwoods of Georgia). So invariably I always substitute sour cream for it. How excited was I when I learned to make my own creme fraiche at home and it was SO easy (I was very excited, in case you’re wondering). I’m sharing it here so you can too!

creme fraiche in mason jar

 

The Difference Between Crème Fraîche and Sour Cream

Crème fraîche and sour cream are very similar, one has a slightly more soured taste to it (bet you can’t guess which one). I like creme fraiche personally because it has a clean feel to it as well as being processed less.

It is typically made with fewer ingredients. If you read the ingredients on your typical sour cream package, it often contains milk, cream and gumming agents. Sometimes it has other chemicals as well, depending on how cheaply it is made. Crème fraîche can also stand up to higher heats than can sour cream, sour cream will fall apart and separate when too hot.

on porch(like M’s swimming pool in the background?:)

Why You Should Buy Local

You can make this with any kind of heavy cream, but the beauty of crème fraîche really shines when you make it with a good quality cream. I get my cream from Mountain Fresh Creamery, right up the road if you’re based in North Georgia. There are a ton of reasons and opinions for why you should buy locally. Aside from supporting my local economy, since local ingredients are typically not prepared to travel long distances, they often use less pesticides and hormones. In addition it’s fresher and processed less because you’re cutting out some of the distributors and processors.

Uses for Crème Fraîche

Crème fraîche is great for using, as a base for dips, a thickener in sauces, topping berries, soup garnish, hamburger condiment, a moistener for cakes, etc. The uses are endless.

I typically double this recipe every time I make it. I recommend trying it for a week in place of sour cream to get a feel for it. Make what you would typically consume of sour cream in a week.

strawberries and creme fraiche

Ingredients

1 cup of good quality cream
1 tablespoon of buttermilk

  1. Combine cream and buttermilk in sealable jar (I use a mason jar). Let sit out for 20-24 hours (ish). Cream is done when thickened. Put in fridge and enjoy!

Cream typically lasts about two weeks.

What’s your favorite uses for sour cream? What’s your experience been with Crème fraîche?

Filed Under: All Recipes, Condiments

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Comments

  1. Dad says

    May 22, 2014 at 11:28 am

    OK – I’ve got to get some of this goodness into my stomach tonight at dinner!

    Reply
  2. 94Luca says

    August 13, 2017 at 7:47 pm

    Hi admin, i must say you have high quality posts here.
    Your website can go viral. You need initial traffic only.
    How to get it? Search for: Mertiso’s tips go viral

    Reply

Trackbacks

  1. Tangy Pumpkin Bars - Talia Bunting says:
    October 7, 2015 at 7:53 am

    […] serve these with crème fraîche, you should […]

    Reply
  2. Spicy Butternut Squash Soup - Talia Bunting says:
    October 12, 2015 at 7:17 am

    […] can make your own crème fraîche (which I recommend because it’s SO easy and much cheaper). Or, in a pinch you can use sour […]

    Reply
  3. How to Make Deviled Eggs: How You Can Change Them to Make Your Own Plus Three Recipes - Talia Bunting says:
    March 25, 2016 at 9:31 am

    […] 2 tablespoons of crème fraîche […]

    Reply

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