Crème Fraîche

This one is super easy and delicious. Crème fraîche is a cultured cream, similar to sour cream, and making it yourself from really good quality cream is easy and turns out very well. Equipment you’ll need is a saucepan, a quart-sized canning jar, and a instant-read thermometer.

Ingredients

  • 1 pint heavy cream (fresh or pasteurized, but not ultra-pasteurized)
  • 1/8 tsp mesophilic bacteria starter or 1/2 cup buttermilk at room temperature

Directions

  1. Put some water in the saucepan, and the cream in the canning jar.
  2. Put the saucepan on the stove over medium heat, and lower the jar partway into the saucepan, so that it’s nearly touching the bottom.
  3. Hold the thermometer in the cream.
  4. When the temperature of the cream reaches about 86 degrees, remove from heat and add the bacteria starter or buttermilk.
  5. Stir gently to mix in the starter or buttermilk, and the put the lid on the jar.
  6. Put the jar somewhere and in something that will keep it at least around room temperature.
  7. Let sit for around 9-18 hours, until the cream has notably thickened and smells like sour cream.
  8. Refrigerate for at least a day before using.

Crème Fraîche

Crème Fraîche

Crème Fraîche

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