Ingredients
Equipment
Method
- Pour the heavy cream into a clean bowl, jug, food storage container, or glass jar.Add the plain yogurt and stir until completely combined with no visible lumps.
- Loosely cover with a lid, plate, clean tea towel, paper towel, or plastic wrap.
- Leave at room temperature (approximately 70°F to 75°F) for 18 to 24 hours until noticeably thicker.
- The crème fraîche should look noticeably thicker than when you started and have a gentle wobble and telltale 'cracks' similar to thick yogurt. It should smell pleasantly creamy with a slight tang. If your kitchen is cool, leave it for another 6 to 12 hours if needed.
- Cover with an airtight lid and refrigerate for at least 24 hours before using.
Notes
- Use plain yogurt that contains live active cultures.
- Full-fat yogurt produces the richest results.
- Cooler kitchens may require a longer culturing time.
- If you prefer a tangier flavor, leave it at room temperature for a few extra hours before refrigerating.
- Always use clean utensils when serving.
Storage
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Always use a clean spoon when serving.
- Freezing is not recommended as it can affect the texture.
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Nutrition information is automatically calculated, so should only be used as an approximation.