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Homemade crème fraîche

1

  • Prep Time5 mins
  • Total Time24 hrs
  • Makes1 cup
Homemade crème fraîche

Photo, Roberto Caruso.

Chatelaine Triple Tested

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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