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Crème fraîche is very easy to make. Once you taste the magic of this homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple of days, but the effort is minimal, and the payoff is marvelous.
Ingredients
- 2 cups heavy cream
- 3 tablespoons cultured buttermilk
Directions
Step 1
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
Step 2
Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.
Chef’s Notes:
Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 52 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat3g | 17% |
| Cholesterol20mg | 7% |
| Sodium7mg | 0% |
| Total Carbohydrate1g | 0% |
| Total Sugars0g | |
| Protein0g | |
| Vitamin C0mg | 1% |
| Calcium11mg | 1% |
| Potassium13mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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