Crème fraîche is soured with bacterial culture, but is less sour than sour cream. It’s easy and simple to make your own crème fraîche at home! And it’s cheaper too!
- 1-3 cups heavy cream
- 2 TBS plain yogurt
Mix ingredients in a glass jar or plastic container, lid is optional, and place in a warm area for 12-24 hours. Then place in the fridge, where it will continue to mature and thicken. Homemade crème fraîche will last for 7-10 days.
Click to see how I used crème fraîche: Herbed Blinis with Gravlax, Masago & Lemon-Caper Crème Fraîche.