Crème Fraîche sounds like some fancy schmancy culinary ingredient that you can’t pronounce – much less, make. But you couldn’t be more incorrect. It’s quite possibly one of the easiest things to make next to ice. And, it’s unbelievably versatile. You can put it on pizza, chips, meat, pies, and even chocolate. The smooth, yet slightly nutty and buttery flavor with a tinge of tang is unbelievable. If you like sour cream, you’ll love this stuff.
Heavy Whipping Cream
- Clean and sterilize your mason jars.
- Fill your mason jar with heavy whipping cream
- For each 8-10 ounces of cream in your jar, add 1 tbsp of buttermilk. Mix.
- Cover your jar with the coffee filter over the mouth. Use the rubberband to hold the filter in place. If you don’t have coffee filters, use any air permeable material that prevents dust/bugs/or bears to get into the jar (cheesecloth or even a paper towel can work).
- Set the jar aside in a warm area that is semi dark (just keep it away from direct sunlight).
- Let the jar sit undisturbed for 24 hours.
- After the 24 hours, remove coffee filter. Feel free to stir it and give it a taste. Take note of the rich flavors! Cover the jar with the lid and place into the fridge for another 24 hour.
- Remove from the fridge, stir, and enjoy! That’s it.
You’re leaving something out on the counter to allow a culture to flourish. There are inherent health risks to this. If you’re afraid of something bad possibly growing in the culture, buy your crème fraîche from the store. Seriously though – it’ll be fine!