Crème fraîche (pronounced krem fresh) is a French cream somewhere between sour cream and whipped cream. It’s velvety thick and can be used in any way you’d typically use sour cream. Making it at home is a bit of a science experiment: mix heavy cream and yogurt together, then let it sit for 1 to 2 days on a countertop while it thickens from the natural culture of the yogurt. The bacteria in the cream aids in preservation, making it safe to sit at room temperature. We make it at home because it can be hard to find, and it’s a DIY experiment that’s satisfying every time. The uses are endless: mix it with chopped chives as a dip for roasted vegetables or add a dollop over fruit or a dessert. Since it doesn’t separate or curdle when heated, it’s ideal for topping soups and stews; it’s also the magic ingredient in our “best” veggie lasagna.
- Yield: 2 Servings
- 1 pint (2 cups) heavy whipping cream
- 2 tablespoons plain yogurt
- In a glass or plastic sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)