Makes 500 g (1 lb 2 oz)

Crème fraîche is often considered to be a fancy way of saying sour cream but really they are quite different. Crème fraîche is cream that has been allowed to ‘mature’ under carefully controlled conditions. The natural bacteria in the cream is allowed to grow, converting the lactose in the cream to lactic acid, which ‘thickens’ the cream. Sour cream is a modern variation of this process and relies on the addition of bacteria to the fresh cream to achieve a similar result. This recipe will make a much softer textured crème fraîche than commercially made products,which usually include thickeners.

500 ml (17 fl oz/2 cups)
pouring (whipping)
cream (35%)

2 tablespoons cultured
buttermilk (see note)

Make a double boiler using a large stainless steel bowl over a saucepan of simmering water. Pour the cream and buttermilk into the bowl and stir constantly until it reaches 25°C (77°F) — check using a kitchen thermometer.

Remove from the heat and immediately pour into sterilised glass jars. Seal with tight-fitting lids, then place the jars into a large container, such as an esky or polysterene box with a lid. Pour in tepid (25°C/77°F) water so that it comes halfway up the sides of the jars. Cover the esky and leave for 12–36 hours, or until the cream appears thickened (don’t shake the jars or the ‘gel’ will be destroyed).

Refrigerate the crème fraîche — it will continue to thicken and develop in flavour and can be stored this way for up to 2 weeks.

NOTE: Real buttermilk is hard to find but if you make the cultured butter you will have some ‘live’ cultured buttermilk. If not, substitute natural ‘live’ yoghurt as your culture to begin the fermentation in the crème fraîche.