Homemade Crème Fraiche
You'll make it with only 2 ingredients, heavy cream and Greek yoghurt. The homemade Crème fraiche is fresh and slightly sour. You can store it in the refrigerator for up to 3 weeks. The fermentation process slows down but continues during this time. You can use it when baking, cooking, making sauces, ice-cream etc.
Ingredients
- 750 ml Heavy cream (25.3 fl.oz) (3 cups)
- 6 tbsp Greek yoghurt
Instructions
- Before starting, make sure to thoroughly clean your equipment and utensils. This step is essential for maintaining hygiene throughout the fermentation process.
- Next, take a glass jar and add the two ingredients together and give it a gentle stir.
- Once the ingredients are combined, cover the jar with a breathable material such as a cheesecloth or a coffee filter. Secure it in place using an elastic band or any suitable fastening method. This allows air to circulate while preventing unwanted debris from entering.
- Now, it's time to let the fermentation begin. Find a warm spot in your home and place the jar in that location. Allow it to ferment for a minimum of 24 hours.It typically takes between 24 to 48 hours.
- Once the desired fermentation period is reached, seal the jar with a lid and transfer it to the refrigerator. It will stay fresh for up to 3 weeks when stored in the refrigerator. Enjoy your homemade Crème fraiche whenever you desire!
Notes
You’ll be able to tell if something went wrong with the fermentation process. If it smells really bad, if you see any changes in color, or if there’s clear liquid on top of the cream, it’s a sign that things didn’t go well. In that case, it’s best to throw it away and start over. It could be that the equipment wasn’t clean enough, allowing harmful bacteria to grow.