Creme Fraiche
Never buy an overpriced tub of creme fraiche again! This simple 2-ingredient recipe for creme fraiche is just as good for a fraction of the price. Use it in pasta, with fruit, eggs, or slathered on a warm scone with jam.
Ingredients
- 1 pint heavy cream pasteurized but not ultra-pasteurized
- 3 tablespoon cultured buttercream
Instructions
- Pour your heavy whipping cream into a jar or a tupperware container, stir in your buttermilk and cover with a kitchen towel or a cheese cloth for at least 12 hours.
- Once it reaches your desired consistency, remove the towel, stir, add a lid and stick it in the fridge until you are ready to use it.
Notes
Note: How much buttermilk you use and how long you let it sit on your countertop will determine how thick the creme fraiche gets and it will get thicker as it sits in the fridge.
Tried this recipe?Let us know how it was!