Why This Ingredient Is Special
Homemade Crème Fraîche: Rinse a clean jar with boiling water. Add the cream and buttermilk, cover loosely and let it sit at about 20-22 °C for 12-24 hours, until the mixture is noticeably thick and…
Ingredients
- heavy cream200 ml
- buttermilk with live cultures2 tbsp
Method
- Rinse a clean jar with boiling water.
- Add the cream and buttermilk, cover loosely and let it sit at about 20-22 °C for 12-24 hours, until the mixture is noticeably thick and smells pleasantly tangy.
- Stir, then chill for at least 4 hours.
Substitutions
Instant fix: whisk 150 g sour cream with 50 g cream until smooth. For warm sauces, sour cream can be used 1:1; yogurt is leaner and can curdle at high heat.
Storage
Use only clean equipment. Discard if there's an off smell, discoloration or mold. Keeps refrigerated for about 5 days.