Creme Fraiche

By Jenusa

Creme fraiche is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. (In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make creme fraiche.)

Ingredients

• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon buttermilk
• Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Preparation

Step 1

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 creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days