I saw the Food Wishes Blog post on homemade creme fraiche floating around the internet a few months ago. I finally got around to trying it out and this stuff tastes wonderful! The final product is a rich, complex, creamy flavor–almost like super-thick sour cream with a buttery aftertaste. I have not tested it out, but according to the Food Wishes article, the creme fraiche does not curdle or separate when heated in a recipe, as sour cream would. Creme fraiche can be used like sour cream & is a gourmet addition to any recipe!
While I was making two batches of creme fraiche, I made the decision to use one jar to make homemade butter. That has been on my list of recipes to try out for a long time! Both projects are easy but the butter can get a little messy–as you end up separating liquid from solid for the finished product. I had less buttermilk to drain off of my butter than I would have if I had made the butter out of cream. I am anxious to try making butter out of cream, but since I had the creme fraiche already made, I gave that a try.
- 2 cups pasteurized cream
- 3 Tbsp cultured buttermilk (I used low-fat)
- 1 coffee filter
- 1 rubber band
*I heated my cream on the stovetop over low heat for 5-10 minutes before beginning. I only warmed it, I did not let it boil*
- Add the ingredients to a CLEAN (quart sized) jar
- Cover the top of the jar with a coffee filter & secure in place with a rubber band
- Leave the jar out on your countertop for 24 hours (you can place in the oven if your kitchen is below 70 degrees F)
- Stir the contents of the jar, place a lid on the jar, and let sit in the fridge for another 24 hours
- Stir again & transfer to a clean container. *Lasts about 1-2 weeks in the fridge
*I used 2 cups of creme fraiche
- Place the creme fraiche in a food processor & secure your lid well
- Process for 3 minutes–you will notice a visible thickening of the creme fraiche and you can hear your food processor start to work harder at the end
- Carefully drain off any liquid *I placed my butter in a fine mesh strainer over a bowl. I did not have a lot of liquid
- Gently rinse the butter with ice cold water & strain off any liquid. *I used cheesecloth to push out any excess liquid & I moved the butter around the inside of my strainer with a spatula
- Rinse several times until the water removed is clear
- Add in any additional flavoring or salt
- Place in a covered container & refrigerate
*The butter can be frozen
The butter is soft but it is creamy & delicious. It has a light yellow color & has a whipped texture. I added a tiny bit of salt (so it can be used for sweet or savory dishes) but I think this would be fantastic with some garlic mixed in!
Creme fraiche and butter turned out to be easy & delicious! Next time I might even make the butter by hand by shaking some cream in a cold mason jar.