Homemade Crème Fraîche

By garciamoss

Pasteurized cream is preferable to ultra-pasteurized. The best temperature for culturing crème fraîche is between 75 and 80 degrees; a slightly higher or lower temperature will not harm the cream, but will alter the culturing time.

Ingredients

• 1 cup good-quality heavy cream (see note)
• 2 tablespoons buttermilk

Details

Adapted from americastestkitchenfeed.com

Preparation

Step 1

1. Stir cream and buttermilk together in measuring cup until thoroughly combined. Transfer to pint-sized Mason jar, and close lid.

2. Place in warm location until crème fraîche is noticeably thickened but still pourable, 12 to 24 hours. Stir to recombine and use as desired, or store, refrigerated, for up to 2 months.