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Author Notes: Creme Fraiche at grocery stores can be both difficult to find and expensive. Not to worry because making it in your kitchen is so simple. —A Cozy Kitchen
Makes 1 cup
- 1 cup heavy cream
- 2 tablespoons buttermilk
- You'll want to seek out a good quality heavy cream that is pasteurized, not ultra-pasteurized. If you can only find ultra-pasteurzed, it will work, but will take longer to thicken.
- To start, you want to pour 1 cup of heavy cream into a non-reactionary container (basically, any container that isn't made from iron or aluminum).
- Next, add two tablespoons of buttermilk to the heavy cream. Cover the bottle with a lid and shake until everything is thoroughly combined.
- Loosely cover the heavy cream mixture and allow it to sit out on your kitchen counter for 12-24 hours. Ideally the temperature in your kitchen will be from 72 to 78 degrees. My apartment tends to be on the cooler side, so it always takes mine a full 24 hours to thicken. After it's at the perfect consistency, transfer it to your fridge. The creme fraiche will be good for up to 2 weeks.
- This recipe is a Community Pick!
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