Crème fraîche is so easy to make at home that you’ll wonder why you buy it. All you need is double cream and buttermilk. It tastes richer than the crème fraîche you buy in the supermarket and you can leave it to thicken as much as you want.
You’ll need 4 parts of double cream to 1 part buttermilk (a ratio of 4:1) to make home-made crème fraîche.
To make 250ml of crème fraîche (about the same amount you’ll find in a tub in the supermarket), you’ll need 200 ml of double cream and 50ml of buttermilk (double up to make 500ml).
Pour the double cream into a spotlessly clean bowl, add the buttermilk, stir with a clean spoon, cover with cling film and leave in the fridge overnight to thicken up.
The crème fraîche is ready when it is firm and you leave a track mark when you run your finger through it (see our photograph).
Experiment: increase the tartness of the crème fraîche the next time by adding a splash more of buttermilk.
How long does home-made crème fraîche last?
It lasts about a week in the fridge. Make sure to use the freshest double cream you can find.
Recipe note: You should always use spotlessly clean bowls and utensils when making anything with a dairy product, especially if you are not using it immediately.
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