Ingredients
-
1 cup
35%
cream
-
2 tbsp
buttermilk
Instructions
- COMBINE cream and buttermilk in a clean jar or plastic container. Cover top with a kitchen towel and leave at room temperature for 18 to 24 hours, or until thick and creamy.
- STIR, then seal container and refrigerate up to 10 days. Cream will continue to thicken as it chills.
Chatelaine Quickies: Chocolate Ice Cream
Nutrition (per tbsp)
- Calories
- 50,
- Carbohydrates
- 1 g,
- Fat
- 5 g,
- Sodium
- 7 mg.
Crème Fraiche Kitchen Tips:
- A room temperature of about 25C is ideal for bacterial cultures, so find a warm place in your house. The warmer it is, the faster the cream will thicken. If the temperature is cooler, expect it to take the full 24 hours.
- This recipe also works in the Instant Pot. Place ingredients in a jar, uncovered. Place on rack in Instant Pot insert and cook for 8 hours on the yogurt setting. The resulting homemade crème fraîche will be creamy, but less tangy.
