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.
- 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
- Put some water in the saucepan, and the cream in the canning jar.
- 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.
- Hold the thermometer in the cream.
- When the temperature of the cream reaches about 86 degrees, remove from heat and add the bacteria starter or buttermilk.
- Stir gently to mix in the starter or buttermilk, and the put the lid on the jar.
- Put the jar somewhere and in something that will keep it at least around room temperature.
- Let sit for around 9-18 hours, until the cream has notably thickened and smells like sour cream.
- Refrigerate for at least a day before using.