Homemade crème fraîche
1
- Prep Time5 mins
- Total Time24 hrs
- Makes1 cup
Photo, Roberto Caruso.
Ingredients
1 cup 35% cream
2 tbsp buttermilk
Instructions
COMBINE cream and buttermilk in a clean jar or plastic container. Cover top with a kitchen towel and leave at room temperature for 18 to 24 hours, or until thick and creamy.
STIR, then seal container and refrigerate up to 10 days. Cream will continue to thicken as it chills.
Chatelaine Quickies: Chocolate Ice Cream
Nutrition (per tbsp)
Calories 50, Carbohydrates 1g, Fat 5g, Sodium 7mg.
Crème Fraiche Kitchen Tips:
- A room temperature of about 25C is ideal for bacterial cultures, so find a warm place in your house. The warmer it is, the faster the cream will thicken. If the temperature is cooler, expect it to take the full 24 hours.
- This recipe also works in the Instant Pot. Place ingredients in a jar, uncovered. Place on rack in Instant Pot insert and cook for 8 hours on the yogurt setting. The resulting homemade crème fraîche will be creamy, but less tangy.
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