LIngredients/Ratio:
1 cup heavy cream (not ultra-pasteurized)
1 tablespoon cultured buttermilk or whole milk yogurt
Method:
- Combine cream and buttermilk or yogurt in a clean jar or other container and mix well.
- Set the lid on top of the container or jar but do not close all the way. Allow the cream mixture to sit on your countertop at room temperature for about 24 hours.
- Your crème fraîche is ready when it is thickened and tangy. It won’t be as thick as store bought, because it will continue to thicken in the fridge.
- Cover tightly and store in the fridge. It’s ready to use once it chills through. It will keep for up to 7-10 days.