Home made Creme fraiche - WizardRecipes

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cateory: main_ingredients

Home made Creme fraiche

Reviews: 198

Ingredients:

2 cups heavy cream (36 to 40 percent butterfat), preferably not ultra-pasteurized;
1⁄2 cup well-shaken buttermilk, plain yogurt with live cultures, or cultured sour cream (not regular sour cream).

How to make
Home made Creme fraiche

Bring the cream and buttermilk to room temperature by letting them sit on the counter for 1 to 2 hours before you begin. Chilled ingredients take much longer to thicken or might not thicken properly. Pour the cream into a clean glass jar or bowl. Whisk in the buttermilk. Close the jar or cover the bowl with plastic wrap and let sit in a warm, draft-free place (ideally 78 F to 84 F) until the cream thickens to the consistency of soft custard, 24 to 36 hours. The colder the room, the longer it takes to thicken.
Stir well, cover tightly, and refrigerate to stop the cultures from growing. Store refrigerated for up to 3 weeks. The creme fraiche will get tangier as it ages. If any whey collects on the surface, either pour it off or whisk it back in.
Note: After the first batch of creme fraiche, you can use some of it instead of the buttermilk as the starter in subsequent batches. If you continue this way, each batch will be a little thicker, a little creamier, and a little more flavorful.

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Home made Creme fraiche