Creme Fraiche
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| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 1-3 days |
| Source | 100 Morning Treats by Sarah Keiffer (pg 290) |
| Yield / serves | ~4 cups |
| Rating | (unrated) |
Ingredients
- 3 c heavy cream
- 3/4 c buttermilk
Preparation
In a large bowl, whisk together the cream and buttermilk. Cover the top of the bowl with several layers of cheesecloth and secure with a rubber band or tie a string around the bowl to keep the cheesecloth in place. Let the bowl sit out at room temperature until it has thickened considerably, at least 24 hours and up to 3 days.[1] When it is thick and ready to use, gently stir the creme fraiche and transfer it to an airtight container. It will keep in the refrigerator for up to 1 week.
Notes
- ↑ Buttermilk contains active cultures, which prevent the cream from spoiling. And it's acidic enough to deter "bad" bacteria from growing.
- The time required for the mixture to thicken will depend on the temperature inside your home. On cold winter days, it will take much longer than on hot summer ones.
