Crème Fraîche
Thick, rich, tangy cream with the texture of soft butter. Crème fraîche is one of the simplest cultured dairy products to make — and once you have it, you'll put it on everything.
Yield: About 2 cups
Ingredients
- ●2 cups heavy cream (not ultra-pasteurized)
- ●2 tablespoons cultured buttermilk (with live active cultures — check the label)
Method
- Pour the heavy cream into a clean jar. Add the buttermilk. Stir gently.
- Cover loosely with a lid or cloth.
- Leave at room temperature for 12-24 hours. At 12 hours, check — it should be noticeably thickened. At 24 hours, it should be the texture of thick sour cream.
- Stir, seal, and refrigerate. It will thicken further in the fridge.
Note: Crème fraîche has a higher fat content than sour cream and a more delicate tang. You can use crème fraîche as a starter for your next batch — just use 2 tablespoons per 2 cups of cream. This is a mesophilic culture (room temperature), which is why it's so easy — no heating or temperature monitoring required.
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