Making Crème Fraîche in the Kitchen

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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A home version of crème fraîche can be made by adding some cultured buttermilk or sour cream, which contain cream-culture bacteria, to heavy cream (1 tablespoon per cup/15 ml per 250 ml), and letting it stand at a cool room temperature for 12 to 18 hours or until thick.