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.