Creme Fraiche
Created by Mary on April 21, 2013
- Servings: 4
- Prep Time: 2-3m
- Cook Time: 12-24h
- Recipe #9173
Ingredients
- 1 cup heavy cream (whipping cream ultra pasteurized will take longer to thicken than plain pasteurized)
- 1 tablespoon buttermilk (full fat works best)
How to Make
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Step 1: Start with a container that will hold the amount of liquids called for.
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Step 2: Stir buttermilk into the heavy cream.
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Step 3: Cover loosely with cheesecloth or a coffee filter.
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Step 4: Set it aside for 12 to 24 hours at room temperature until it thickens to the consistency of mayonnaise.
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Step 5: Transfer the thickened mixture to a covered container and refrigerate.
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Step 6: Add herbs or sweeteners after the mixture has thickened.