How to Make Crème Fraîche

By David Hu
A new video for Video Friday

Today’s Special Fork Video Friday features our easiest video yet. You just mix two ingredients and leave it alone for 10 hours. Period!

Crème fraîche, like sour cream, is used to dollop on soups, as a dessert topping, and for many sweet and savory recipes when a thick, tangy creaminess is desired. It’s fairly expensive to buy but the ingredients used to make it, heavy cream and buttermilk, are more budget-friendly. When you mix the two ingredients together and let it stand at room temperature, the mixture thickens and turns tangy. Once it thickens, store the mixture in the fridge up to 10 days, where it will continue to get thicker and tangier.

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