Creme Fraiche
From sas 15 years ago
- 3 minutes to make
- Serves 10
Creme Fraiche is very much like sour cream. That being said, it also exudes other flavors. I use it in soups and stews and always on my white pizzas. Sweeten for a fruit dip.
Ingredients
- 1 cup (240 ml) heavy whipping cream shopping list
- 1 tablespoon buttermilk shopping list
- Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken. shopping list
How to make it
- In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 day
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