Creme Fraiche is what chefs call sour cream. Buying sour cream is too easy, and making it at home is only slightly harder.
One of the real benefits of making creme fraiche at home is that you can truly use the best milk you can find. Maybe you know a farmer, or maybe there’s a dairy that visits your local farmers market.
- 3 L Cream (35%)
- 1 L Buttermilk
- Combine all ingredients into an appropriately sized container.
- Mix the ingredients gently.
- Cover the container with cheesecloth.
- Put the container aside in your kitchen, covered, for 3 days.
- At the end of the third day, using new cheesecloth, strain the liquid from the solid, thick cream.
- Remove the cheesecloth, and transfer the completed creme fraiche into a clean container
- Refrigerate the creme fraiche and keep it in your fridge for 2 weeks