Homemade Creme Fraiche
 
 
Ingredients
  • 2 cups heavy cream (not ultrapasteurized, if possible)
  • 3 Tbsp buttermilk
Instructions
  1. Pour heavy cream into a glass jar. Stir in buttermilk. No, seriously. That's it. If your kitchen is dust and bug proof, leave uncovered. If you're a normal person, cover with a paper towel and secure with a rubber band. The good bacteria you're cultivating needs to breathe, so you don't want an airtight lid. Put the jar in a warm place until thickened - this can take anywhere from 12 to 36 hours. I have trouble finding cream that's not ultrapasteurized, so I often leave mine for 36.
  2. Refrigerate for up to two weeks. Your creme fraiche will continue to thicken and culture in the fridge and will only get more delicious with time. Enjoy on fresh berries, in pasta sauces, or in giant heaping spoonfuls applied directly to your mouth.
Recipe by Baked In at https://www.baked-in.com/2012/01/01/homemade-creme-fraiche/