Homemade Creme Fraiche
From In the Sweet Kitchen
Prep time: 5 minutes
Resting time in a warm place: 24 hours
Makes 2 ¼ cups
Keeps for 2 weeks in the fridge
¼ cup buttermilk
2 cups heavy cream – 35-36%)
1. In a non-reactive pitcher or bowl, stir the buttermilk into the cream. Cover the container with plastic wrap and place it in a warm, draught-free place. Be careful that where you put the cream is not actually hot or the bacteria in the mixture will be killed. Think of a nice hot day; Leave the mixture covered for about 24 hours. Don't worry about the cream going bad; the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria.
2. Remove the cover and gently jiggle the pitcher or bowl. The creme fraiche should be thickened and somewhere between the consistency of jelly and sour cream. If it still looks runny, the temperature was likely too cool. Move the container to a warmer spot, cover again and leave for another 12 hours. When the consistency looks right, recover the container and transfer to the fridge for up to 2 weeks.