Crème Fraîche

By lorik

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.

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Ingredients

1 cup pasteurized heavy cream, room temperature
2 tablespoons buttermilk, room temperature

Details

Servings 1
Adapted from cookscountry.com

Preparation

Step 1

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.)