Ingredients
Equipment
Method
- Pour the heavy cream into a clean glass jar and let it sit at room temperature for about 30 minutes, or gently warm it in a saucepan over low heat until it reaches approximately 75 to 80 degrees Fahrenheit.
- Stir the buttermilk into the cream using a clean spoon, making sure it's thoroughly combined throughout.
- Place a clean kitchen towel or a double layer of cheesecloth over the jar opening and secure it with a rubber band instead of using the jar's lid.
- Set the covered jar in a warm spot in your kitchen, away from direct sunlight, and let it sit undisturbed for 12 to 24 hours. The warmer your kitchen, the faster the cream will thicken.
- After 12 hours, gently tilt the jar to see if the cream has thickened to a consistency similar to Greek yogurt or lightly whipped cream. If it still seems too liquid, give it another few hours, checking every 2 to 3 hours.
- Once thickened, taste a small spoonful to check the flavor profile. You're looking for a pleasant tanginess that's milder than sour cream but more complex than plain heavy cream.
- Give the thickened creme fraiche a good stir with a clean spoon or whisk it briefly to create an even smoother consistency. Cover the jar with its proper lid.
- Refrigerate immediately and allow the creme fraiche to chill for at least 4 hours before using. The cold temperature will thicken it further and mellow the flavors.
Notes
Use the freshest cream possible for best results. Avoid ultra-pasteurized cream when possible as it can inhibit proper culturing. Store in an airtight container in the refrigerator for up to two weeks. Save 2 tablespoons of your finished creme fraiche to use as the starter for your next batch instead of buying more buttermilk. If your kitchen is particularly cold (below 68 degrees), place the jar inside your oven with just the oven light on to create a consistently warm environment for culturing.