Cream Fraiche

From:  Chef  M. Maloiseau’s test-kitchen

 FRENCH “CREAM FRAICHE,”  my U.S. version!


                                  –    8 oz. of heavy cream

                                  –    2 tbsp. live cultures plain yogurt

                                  –    1  tbsp. live cultures plain sour-cream


Pour heavy cream in a sauce pan, bring to 180 degrees.

Stir 3 to 4 minutes (do not allow to boil), whisk in sour cream and yogurt, stir mixture at the same temperature for 5 to 6 minutes.

Tiny bubbles will come to the surface, maintain these bubbles.

Stir for approx. 5 minutes, remove from heat, let it cool in your pantry room temperature area for one hour.

Stir again, cover tightly to refrigerate.




                             –   1 quart of whole milk

                             –   1 cup of butter-milk

                             –   sea-salt + white ground pepper

                             –   ½ tsp. grated lemon zest        


In a non-reactive sauce pan, combine milk and butter-milk, then

Carefully bring to 180 degrees for 3 minutes.

Then strain through a cheesecloth into a bowl, allow to cool gently.

When completely cool, add lemon zest, salt, white pepper.

Add any fresh herbs: chives/parsley/sage.

                 Option: garlic – ginger 



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