How do I make creme fraiche?
Homemade Creme Fraiche
adapted from The Cake Bible
1 cup heavy cream
1 tablespoon buttermilk
sugar to taste
In a jar or container with a tight-fitting lid, mix the cream and buttermilk, and stir to combine. Close tightly and set in a warm place (I used the top of my stove). The buttermilk will take at least 12 hours to do its job, possibly up to 24; for ultra-pasteurized cream, Beranbaum says it could take as many as 36 hours. Be patient. You’re aiming for a very thick product; Beranbaum says it should be pourable, but I wanted it thicker so I left it for 24 hours even though it had thickened after 12. Once thick, transfer to the refrigerator until ready to serve.
When you first open the jar, you’ll see that the cream smells strong and sour. Don’t mistake that smell for spoilage — it’s just the bacteria doing their job, as in homemade yogurt. The smell will fade almost completely after the creme fraiche is refrigerated.
When you’re ready to serve the creme fraiche, stir in a teaspoon or so of sugar. Taste and adjust; I wanted mine pretty sweet, so I used 1.5 teaspoons. Beranbaum recommends whipping the creme fraiche until soft peaks form, but like I said, mine was the texture of cream cheese frosting and didn’t need to be refrigerated.
I mix 1 C.heavy cream with 2 T buttermilk. Mix in a jar. Cover and let it sit on the counter overnight, then refrigerate. I can eat this (and do!), right out of the jar.
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