For ages my mother-in-law has been urging me to make my own crème fraîche. She is right - it is so easy! Now there is no excuse for me to ever buy crème fraîche again.
(Nearly every one of my favorite cookbooks has this recipe)
- 2 cups heavy cream (not ultra pasteurized)
- 2 tablespoons buttermilk
Pour milk into a clean jar.
Loosely cover and let sit at room temp for about 24 hours.
Then cover jar tightly and refrigerate for 4 hours to thicken more. Crème fraîche will keep for a week or so if stored in the refrigerator. Stir in a little cream if it gets too thick.
Once I had this luscious jar of crème fraîche in my fridge, I found myself slathering it onto waffles with peaches, crepes with berries, and veggie soups.