Mix two ingredients, set aside and wait. It really is that easy to make crème fraîche. Use organic raw cream for the purest, best tasting crème fraîche ever.
To compare differences between various souring agents I tried buttermilk, lemon juice and yogurt. A lot of recipes for crème fraîche uses vinegar, but only use it if the recipe involves heating. Unless it’s heated it will create an inedible crème fraîche with an overpowering, bitter taste of vinegar.
Buttermilk made the most authentic tasting crème fraîche, lemon juice a more bland, less tangy version, and yogurt a more cream tasting crème fraîche. All three, however, were delicious.
homemade crème fraîche
1 cup cream
1 tablespoon buttermilk OR yogurt OR lemon juice
Mix the two ingredients together, cover, and leave in a warm, draft free place for 12-18 hours.
Stir and refrigerate.
Jars from Le Parfait.
Photography by Philip Blankenship.