Homemade Creme Fraiche

from ButterYum

makes 1 quart

INGREDIENTS

  • 3 tablespoons cultured buttermilk

  • 2 cups heavy cream (minus 3 tablespoons)

DIRECTIONS

  • Place buttermilk in clean wide mouth quart-size jar and add enough heavy cream to reach the 2-cup mark; stir well to combine.

  • Cover jar with something breathable (paper towel, coffee filter, cheesecloth, etc) and secure with a rubber band.

  • Place jar in a quiet, out-of-the-way spot for 24 hours (should be 70-75F).

  • After 24 hours, mixture should have thickened considerably; replace breathable top with jar lid and chill overnight before using. Use within a week.

NOTES

  • Although they are often used as a substitution for each other, Creme Fraiche has a creamier flavor and is less acidic than sour cream.

  • Creme Fraiche can be added to hot ingredients without curdling (unlike sour cream).

  • Creme Fraiche has a higher fat content than sour cream.

  • Creme Fraiche has a lower protein content than sour cream.