Crème Fraîche
Crème Fraîche is hard to find and is incredibly expensive. This will show you how easy and inexpensive it is to make.
Prep Time5 minutes mins
Resting Time22 hours hrs
Total Time5 minutes mins
Course: Condiment
Cuisine: French
Servings: 18 servings
Calories: 46kcal
- 1 cup heavy cream
- 2 Tablespoons cultured buttermilk (See Note 1)
Combine cream and buttermilk in a jar or other non-reactive container. Cover with a piece of cheesecloth secured with a rubber band. Let sit at room temperature, around 70° F for 12 to 24 hours, or until thickened.
Stir to combine. Transfer to a covered container and refrigerate. (See Note 2)
Yield: 1 cup and 2 tablespoons.
- It's important that the buttermilk be cultured.
- Refrigerate for up to 10 days.
Calories: 46kcal | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 6mg | Potassium: 12mg | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 11mg