In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here in the US, this crème fraîche is made by adding a fermenting agent with bacteria to heavy cream.
Prep Time5 mins
Total Time2 d 5 mins
- 2 cups heavy cream
- 3 tablespoons cultured buttermilk
In a glass jar, combine the buttermilk with the heavy cream.
Cover the jar tightly with cheesecloth or other breathable material. Let sit at room temperature (70 to 75 degrees) for 24 hours.
Remove cloth, stir. It will be thick but will get thicker. Screw on a lid, and refrigerate for another 24 hours before using.