Popular Recipes: Chef John's Creme Fraiche

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Chef John's Creme Fraiche

"Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous."

Ingredients :

• 2 cups heavy cream
• 3 tablespoons cultured buttermilk

Instructions :

Prep : 5M	Cook : 32M	Ready in : P2D

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Notes :

• Chef's Note:
• Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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