Crème fraîche makes a delicious topping for soups, main dishes and even desserts. The decadent texture is rich, creamy, and very satisfying. Not only is making crème fraîche at home very easy, it allows you the option of choosing high-quality ingredients such as organic milk or cream if desired.
Choosing a Cream
The first step to making crème fraîche is choosing an appropriate cream for the project.
Whipping cream (whole cream) will yield the thickest crème fraîche.
Half-and-half can be used, but the crème fraîche will have a thinner consistency. Dry milk powder can be added as thickener, if desired.
Raw cream can be used but will yield a thinner consistency than if pasteurized whipping cream is used.
Avoid ultra-pasteurized (UP) or ultra-high temperature (UHT) cream, as it yields inconsistent results when used for culturing.