HOMEMADE CREME FRAICHE
2 pints heavy cream
4 TBSP cultured buttermilk
- Combine ingredients in a glass bowl or jar, stir/shake, then cover with plastic wrap and poke a hole so some oxygen can get in. Place in a reliably warm, but not too warm, spot in your kitchen (about 65-85F is optimal). Let sit for 12-24 hours until desired thickness. Will keep for 1.5 weeks under refrigeration.
- You can spruce up your crème fraiche by adding fresh herbs, dried spices, or vegetable/fruit purees.