Homemade Crème Fraîche
This French-style sour cream is easy and fun to make, plus it’s about half the price of the store-bought version.
Ingredients
- 2 cup cream, heavy or whipping preferably organic and not ultra pasteurized
- 2 tablespoon buttermilk, cultured
Servings: cup
Units:
Instructions
- Take 2 cups of heavy cream (preferably not ultra-pasteurized), and place into a clean glass jar. Add 2 tablespoons of buttermilk and seal with a lid. Shake the mixture for 20 seconds, then unscrew the lid, but so it’s still covering the jar. Leave the jar on the counter top undisturbed for 18 – 36 hours, depending on how sour and thick you want the final product to be. The time it takes to make will also change with the temperature of the room. Refrigerate for 2 hours before using, as this will further thicken the crème fraîche. Keep refrigerated and use within two weeks. Try using this in mashed potatoes, over pancakes, in salad dressing, in a soup or lightly whipped and over a dessert.
Recipe Notes
This recipe is used in Old Foghorn Barleywine Pumpkin Pie.
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