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Homemade Crème Fraîche

Source of Recipe

From "The Harvest Baker" by Ken Haedrich


Recipe Introduction

"Crème fraîche is a thick, cultured cream used in French cooking. It adds a pleasant tang and richness to all sorts of dishes, especially in a harvest quiche. Store brands can be quite expensive, so I always make my own. It's very simple; and if you've ever made yogurt, then you already have the hang of it."

List of Ingredients

â—¦ 1 ½ cups heavy cream
â—¦ 3 tablespoons buttermilk


Recipe

Stir together the cream and buttermilk in a small jar. Place it in a warmish spot, such as near the stovetop or on top of the fridge, and let it sit at room temperature for 12 to 24 hours, until it has thickened. (It seems to make little difference whether you leave it uncovered, cover it with cheesecloth, or use a lid while it sits.)

After it thickens, stir, cover, and refrigerate for 24 hours before using. Use within a week.

Makes about 1 ½ cups