TIME: 5 MINUTES (plus 3 - 5 days to culture); SERVES: 1 PINT
Crème fraîche is one of the most important staples in my kitchen. This French version of sour cream is an incredible cultured food that costs only a few dollars to make, and has all the probiotic health benefits of high-quality, fermented dairy. The high-fat, low-carbohydrate content is perfect for those following a Keto diet, and making your own allows you to choose organic, grass-fed cream instead of conventional, ultra-pasteurized.
Crème fraîche is particularly useful in cooking because it doesn’t curdle when heated and can be simmered in sauces and soups. Purists may choose to purchase a true crème fraîche culture, but I find using cultured buttermilk to be just as effective & delicious.
1 pint heavy whipping cream, preferably grass-fed & organic. Steer away from ultra-pasteurized for the best nutritional value and flavor. Raw cream is ideal if you have access to it.
2 tbls. cultured buttermilk
Stir the buttermilk into the cream.
Cover with a cloth or loose fitting lid.
Set on the counter away from direct sunlight. Fermentation will occur more quickly in a slightly warm place.
Stir every day. After a couple days, you will notice the cream thickening. Once it is thick and slightly tangy, transfer to the fridge with a tight fitting lid. It will keep for up to 2 weeks.
*There’s a certain schedule that I stick to: Every week or so, I purchase a whole, organic chicken, a quart of buttermilk, and a pint of heavy whipping cream. For the chicken, I follow Samin Norat’s recipe for Buttermilk-Marinated Chicken, saving a couple tbls. of buttermilk to make crème fraîche. Once I finish off the roast chicken and the crème fraîche has cultured, I start the process again (and if I have saved enough chicken carcasses, I’'ll simmer a batch of bone broth as well).