Sort ingredients
darthjoker1965
QR Code
Listen
Pdf
Ingredients
1 tablespoon buttermilk
1 cup heavy whipping cream (pasteurized cream is preferred; ultra-pasteurized can be used, but it will take longer to thicken)
Equipment:
Saucepan or glass mixing bowl
*Note: Metal containers are not recommended, as they may react to the culturing process.
1
Combine the buttermilk and heavy cream and stir or shake. This can be done in glass mixing bowl or in a saucepan over low heat to quicken the culturing process, but heat is not required.
2
Pour the mixture into a glass mixing bowl (if done in a saucepan) and cover.
3
Let stand at room temperature (between 72 and 78 degrees Fahrenheit) for 12 to 24 hours, until the consistency is thick and creamy.
4
Refrigerate at least 24 hours before using.
Homemade creme fraiche will last around two weeks in the refrigerator.