I think fermentation is pretty darn cool. The fact that you can combine simple ingredients, and some time later be rewarded with delicious results never ceases to fascinate me. Flour + water = amazing sourdough bread leavner? Awesome. Sweet brewed tea + a SCOBY = kombucha? Delicious. Heavy cream + buttermilk = crème fraîche that you’d normally pay big bucks for at the grocery store? Amazing!
I love baking with crème fraîche, and had no idea just how easy it is to make at home until recently. You simply combine heavy cream and buttermilk, and let it sit out at room temperature until thick and creamy. That’s all she wrote, folks. Please use pasteurized heavy cream for this recipe – not ultra pasteurized or sterilized – and make sure that the heavy cream doesn’t have additives.
Know what else is super cool? Once you’ve made your first batch, you can keep on making more crème fraîche, without buttermilk. I usually add about 2 tablespoons crème fraîche to 1 cup heavy cream, stir, and again, let sit for 12-24 hours until thick. And, what could be better than an endless supply of wonderful crème fraîche??
- 1 cup heavy cream
- 2 tablespoons buttermilk
- Combine heavy cream and buttermilk in a non-reactive bowl.
- Cover bowl with lid or plastic wrap, and leave at room temperature for 12-24 hours, until thick.
- Place crème fraîche in airtight container, and use within 2 weeks.
- Enjoy in your favorite recipes!