Probiotic Créme Fraîche
French cuisine is filled with recipes that contain Crème Fraîche. Making your own probiotic Crème Fraîche is super easy. You can use it just like you would sour cream only it will be probiotic and doesn't curdle in recipes when heated. Crème fraîche is basically fermented cream. Many of the store-bought brands are not probiotic and have been pasteurized. They can also be kind of expensive but making your own is so easy you'll never want to buy it again. I love this as a topping for soups, on baked potatoes, and in all kinds of dips. The good bacteria in the cream actually aids in preservation so it tends to keep fresh in the refrigerator longer than milk or cream. It's so crazy good on everything! The change in acidity, caused by the culture converting lactose to lactic acid, is what transforms the cream. This is the reason why Creme Frache keeps longer than fresh cream.
Servings: 1 quart
- 1 quart whipping cream – or Half and Half
- 1 package Crème Fraîche Starter Culture
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- Heat 1 quart of light cream or 1/2 & 1/2 to 86ºF
- Add 1 packet of creme fraiche culture to cream, let rehydrate for 1-3 minutes
- Stir cream for 1-2 minutes
- Let set for 12 hours or until thickened (as in yogurt). It will thicken more in the fridge.
- Store finished creme fraiche in a bowl or jar with a lid and refrigerator for up to three weeks
- Note: For a thicker texture ladle the curd gently into a butter muslin-lined colander, hang and drain for 6-12 hours. Refrigerate and enjoy.