How to Prepare Natural Crème Fraiche

Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt.  It is excellent as a topping, in sauces and for any number of savoury and sweet uses.  It has a sublime tanginess that comes from being prepared using a bacterial culture.

There are several different methods for making Crème Fraiche.  In the USA, most dairy ingredients such as cream need to be pasteurised.  As a result this process removes bacteria, so fermentation is used to culture bacteria.  In France, unpasteurised  cream is available and contains natural bacteria.  When the cream is left out at room temperature during the aging or maturing process, the natural bacteria start forming the culture.

To start making cultured buttermilk for a starter requires adding beneficial bacteria.  During fermentation, the lactic acid bacteria is added to the cream where they metabolize the milk sugar, lactose, to make lactic acid.  This lactic acid formation raises the pH level of the product.  Such an increase in pH level changes the flavour and inhibits the growth of pathogenic bacteria.

Making Crème Fraiche with pasteurised cream is easy.  The idea is to combine buttermilk with heavy cream and leave at room temperature for half a day.  The bacteria in the fermenting cream means that it is a much safer than expected as this bacteria stops it from spoiling.  The crème fraiche is used in dressings six and even ice cream!  

Yield: 2 cups, 460 Grams

Equipment:

• One glass pint jar 475 mL with lid
• Mixing spoon
• Cheesecloth or cotton fabric square
• rubber band or string

Ingredients:

• 2 cups 475 mL heavy or whipping cream
• 2 tablespoons 28 mL cultured buttermilk or packaged starter

Preparation:

Place at the cream and buttermilk image in a jar with a lid.  Cover securely and shake for 15 seconds.  Remove the lid and cover with the cheesecloth, securing with a rubber band or string.  Set aside at room temperature for 12 to 24 hours until thickened similar to sour cream.  The amount of time will vary depending on the cream and a temperature in the home.

Stir the thickened crème fraiche well.  Replace the lid tightly and refrigerate for at least 6 hours before serving.  It will become even thicker as it chills.  Stored in the refrigerator for up to two weeks.