Crème fraîche is 30% milk fat pasteurized at moderate temperatures. It is not made from UHT (Ultra High Temperature) pasteurized or sterilized milk. Two versions are available: liquid and thick. The liquid crème fraîche is unfermented. It has a shelf life of 15 days. The thick version is fermented with a typical cream culture. It has a shelf life of 30 days.
A home-made version of crème fraîche is made by adding cultured buttermilk or sour cream to heavy cream (1 tbsp per cup) and letting it stand at cool room temperature for 12 to 18 hrs or until thick.
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