Luscious crème fraîche made with just 2 ingredients & 1 minute of active time, plus 12-24 hours of culturing. Tangy, silky-smooth, and rich!
Prep Time: 1 minuteminute
Culturing Time: 1 dayday
Total: 1 dayday1 minuteminute
Servings: 1cup
Ingredients
1cupheavy cream or whipping cream
1tablespoonefresh buttermilk or creme fraiche
Instructions
Stir together the cream and buttermilk in a jar to combine well.
Cover the jar with the lid, and leave in a warm place (such as on top of the refrigerator) for 12–24 hours. The cultures in the buttermilk will go to work on the cream to thicken it.
Give the mixture a shake or stir 2–3 times as it sits; this will discourage a hard layer of cream from forming on the top.
After 12–24 hours the mixture should be slightly thicker and have a pleasantly sour smell. Give it a final stir and chill until cold, 2 hours. It will thicken further as it cools.
Notes
Crème fraîche will keep, refrigerated, for up to 1 week.