Name: Crème Fraîche
Total time: 12 h 20 min
Ingredients: 1 cup pasteurized heavy cream , room temperature; 2 tablespoons buttermilk , room temperature

Time

20 minutes, plus 12 hours thickening

Yield

Serves 8 (Makes 1 cup)

Ingredients

1 cup pasteurized heavy cream, room temperature

2 tablespoons buttermilk, room temperature

Ingredients

1 cup pasteurized heavy cream, room temperature

2 tablespoons buttermilk, room temperature

Ingredients

1 cup pasteurized heavy cream, room temperature

2 tablespoons buttermilk, room temperature

Why This Recipe Works

Crème fraîche is a thickened cream traditionally made in France from unpasteurized heavy cream. The good bacteria in the cream, when left at room temperature to culture, will thicken the cream naturally to an almost spreadable consistency. Here in the US, heavy cream available in supermarkets has been pasteurized (for safety reasons.) Using organic pasteurized heavy cream, in combination with a small amount of buttermilk, will ensure your crème fraîche will thicken to the proper texture. Ultra pasteurized cream has been heated to kill bacteria for longer shelf life, and won’t work in this recipe.

Before You Begin

Don’t use ultrapasteurized or UHT cream for this recipe—organic pasteurized cream works best. The ideal temperature for the crème fraîche to culture is 75 degrees. It will work at lower temperatures but may take up to 36 hours.

Instructions

Combine cream and buttermilk in 1-pint jar. Cover jar with triple layer of cheesecloth and secure with rubber band. Let sit in warm place (about 75 degrees) until thickened but still pourable, 12 to 24 hours. Stir to recombine. Serve. (Crème fraîche can be refrigerated for up to 1 month.)