We love crème fraîche. Its slightly viscous, silky texture and sweet-and-sour flavor make it a staple in our kitchen. It probably goes without saying, but the better your cream, the better your crème fraîche.

　　

Ingredients

makes 1 quart

　　1 quart/1,040 grams heavy cream

　　1 packet crème fraîche cultures (see Sources, page 309)

　　

Step 1

Put the cream in a medium pot set over medium heat. Heat to 86°F (30°C). Remove the pot from the heat and stir in the crème fraîche cultures.

　　

Step 2

Pour the cream into a glass bowl and cover with plastic wrap. Put the bowl in a warm spot (about 70°F/21°C) on the kitchen counter and let the crème fraîche develop for 12 hours. Taste it for flavor. If your kitchen is on the colder side the cream may need additional time to ripen to your taste.

　　

Step 3

After 12 hours, transfer the crème fraîche to an airtight container and refrigerate it for 6 hours to chill and thicken before using. It will keep for up to a week in the refrigerator.

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