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creme fraiche in bowl.
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Crème Fraîche

Prep Time5 minutes
resting time12 hours
Course: Sauce
Cuisine: French
Servings: 8 servings
Calories: 103kcal
Author: Cynthia

Ingredients

  • 1 cup heavy cream not ulta pasteurized
  • 2 Tablespoons buttermilk

Instructions

  • In a large glass or pottery bowl, stir buttermilk into heavy cream.
  • Cover and place in a warm location. (75 to 80 degrees). Cream will ferment at lower temperature, but will take longer.
  • Check cream after 12 hours. It should be thickened, but pourable and have a tangy taste.
  • Once desired thickeness and tang has be reached, (it could take up to 24 hours), Place in a covered jar or container and store in the refrigerator for up to a week.

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 12mg | Potassium: 33mg | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.03mg