This version of creme frache is similar to the kind you can purchase in France. The culture in the buttermilk thickens the cream and causes it to develop a tart flavor. It is so simple to prepare and is a wonderful addition to desserts, sauces, soups, or whatever.
MAKES 1 CUP
1 cup heavy or whipping cream
1 tablespoonВ buttermilkimage
- Put the cream and buttermilk into a small jar with a screw top. Shake a few seconds to blend.
- Let sit at room temperature for at least 8 hours if your room is warm and up to 24 hours if it is cool. Shake again to mix. It is ready when the cream is thick like sour cream. Chill until ready to serve.
NOTE: If you are in a hurry for the creme frache and your room is cool, you can slightly warm your oven for a few seconds, then turn the oven off and keep the creme frache in there to thicken for 8 hours. Creme frache can be stored in an airtight container in the refrigerator up to 2 weeks. It will become increasingly tart with age.