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Homemade Crème Fraiche

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Homemade Crème Fraiche
Creme Fraiche
Course Extras
Servings
batch
Ingredients
Course Extras
Servings
batch
Ingredients
Creme Fraiche
Instructions
  1. Mix together and leave in a warm spot (about 24°C/75°F) for 24 hours, or until thick.
  2. Refrigerate for 24 hours before using.
  3. Should last a week or two.
  4. NB: It doesn’t curdle and separate when you heat it.
Recipe Notes

Be sure to get your hands on the best, freshest cream you can find.
In the supermarket you will want to look for "pasteurised," not "ultra-pasteurised" heavy whipping cream.
Also, be sure to use cultured buttermilk otherwise you’re going to be waiting a full day to see nothing happen.

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