Homemade Creme Fraiche
From: Fine Cooking MagazineThis creme fraiche isn't as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it's most widely available. If you can find regular pasteurized heavy cream, use it: Your results will likely be thicker. Also, if it's a warm day, the cream may thicken in a shorter amount of time.
Servings: Yields 1 pint; recipe may be multiplied or divided.
Total: 30 mins
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Ingredients
1 cup heavy cream
1 cup buttermilk (with active cultures)
Directions
1. Heat the cream to 80 degrees to 85 degrees F, being careful not to overheat. Transfer it to a clean container, stir in the buttermilk, cover with plastic wrap, and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill well before using. After chilling, the creme fraiche should be about as firm as loose yogurt.
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