The Steps
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1. Pour the heavy whipping cream into a large cup. Add the buttermilk to the same cup, making sure to shake the carton prior to pouring. 00:29
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2. Pour the contents of the cup into a large storage container and cover the mixture with a lid. Let the container sit at room temperature for two to three days. The warm temperature will activate the enzymes in the buttermilk to culture the cream. 00:56
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3. Each day, open the lid of the container to stir the mixture. The liquid should thicken with time. By the end of the second day, it should be firm from top to bottom. Refrigerate for 24 hours before serving. 01:24
What You'll Need
Equipment
- Large cup
- Large storage container with lid
- Spoon
Ingredients
- Heavy whipping cream (3 cups)
- Buttermilk (1 cup)
Chef Notes
Crème fraîche is very versatile. Try it over pies, fresh fruit, breakfast pastries, savory or sweet tarts, or soups.
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