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Crème Fraîche

Name: Crème Fraîche
Total time: 12 h 20 min
Ingredients: 1 cup pasteurized, heavy cream, room temperature; 2 tablespoons, buttermilk, room temperature

Appears in Cook's Country October/November 2014

Serve this along with our recipe for Maple Syrup Pie.

YIELD 8 (Makes 1 cup)

TIME 20 minutes, plus 12 hours thickening

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Gather Your Ingredients

1 cup pasteurized heavy cream, room temperature

2 tablespoons buttermilk, room temperature

Before You Begin

Don’t use ultrapasteurized or UHT cream for this recipe—organic pasteurized cream works best. The ideal temperature for the crème fraîche to culture is 75 degrees. It will work at lower temperatures but may take up to 36 hours.

Instructions

Combine cream and buttermilk in 1-pint jar. Cover jar with triple layer of cheesecloth and secure with rubber band. Let sit in warm place (about 75 degrees) until thickened but still pourable, 12 to 24 hours. Stir to recombine. Serve. (Crème fraîche can be refrigerated for up to 1 month.)

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