Crème Fraiche

printed from

*Note: The key to homemade crème fraiche is NOT using ultra-pasteurized whipping cream. If you have the Dean's brand of cream in your grocery stores, I've found it is one of the few that is just pasteurized, not ultra-pasteurized so it will thicken beautifully. I'm sure there are other pasteurized brands look closely at the cartons to make sure you know what you are buying.

*Makes about 1 cup

1 cup whipping cream

2 tablespoons buttermilk

In a jar or other glass container, combine the cream and buttermilk. Cover loosely and let stand at room temperature (about 70 degrees) for 12 to 24 hours until very thick and the mixture resembles the texture/thickness of thick yogurt. Stir well, cover and refrigerate for up to 2 weeks.