DIY Thursdays: Homemade Crème Fraîche

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Let’s talk about Crème Fraîche today. I was done with watching master chefs and cooks effortlessly spiraling a spoon of this pearl-white cream over a bowl of soup or plopping a dollop on a slice of pie. This luscious cream makes any food look pretty, I thought and I wanted to find out if it tastes as good as it looks.

Things like Crème Fraîche are just about catching up in India. It is not commonly found at the grocery stores and the ones available are super expensive.

Indian homes are known for making dairy products using starter culture and fermentation. That’s how we make our yogurt and buttermilk. We also make homemade cottage cheese using curdled milk. Crème Fraîche is not very different.

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Making Crème Fraîche is not even a 2 step process. To make a cup of Crème Fraîche you will need

  • 1 cup heavy cream (Amul fresh cream is fine)
  • 1 tbsp homemade buttermilk

Pour the cream into a glass jar. Add the butter milk to it. Close the jar with the lid tightly. Shake the jar well to combine the ingredients. Leave the jar out at room temperature for 12-24 hours. Your Crème Fraîche is ready!



Filed under DIY Thursdays

6 responses to “DIY Thursdays: Homemade Crème Fraîche

  1. Tarika

    Hi Vijetha, leave the jar out even in nearly 40 degree Celsius heat?

  2. Cynthia

    how do u know it is ready? how and for how long we store it?

  3. Sneha

    I set sour cream the same way. Is there a difference between CF & SC, I wonder?

    • Sneha, when you buy it from a store, sour cream I guess has less fat content than creme fraiche. When you make it at home, I guess the ingredients that go into making both these things are the same, but with sour cream, you could add vinegar instead of buttermilk. I’d leave sour cream to rest longer to set. Also, creme fraiche is nicer with desserts and sour cream is better with savoury dishes.

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