- 1
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Ingredients
- 1 to 2 tablespoons cultured buttermilk
- 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
- II
- 1 1/2 cups heavy whipping cream
- 1/2 cup buttermilk
Preparation
Step 1
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
II
Combine buttermilk and whipping cream in a quart size jar. Stir to combine. Place cheesecloth over the jar and secure it with a rubber band or kitchen twine. Let sit on counter for 48-72 hours. Once thickened place crème fraiche in the refrigerator. Refrigerate for up to two weeks.