Crème Fraîche
- Total Time
- 15 minutes, plus 1 day's standing and refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream, at room temperature
- 2tablespoons buttermilk or Solait crème fraîche starter
Nutritional analysis per serving (4 servings)
216 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
- Step 2
This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
- Step 3
To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.
Private Notes
Comments
Will this work with ultrapasturized products? I’m thinking at least the buttermilk needs to be unpasteurized.
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