Make Crème Fraîche (in One Easy Step!)

• portions: 16 servings
• temps actif: 5 minutes
• temps total: 12 hours 5 minutes

Ingrédients

1 pint (16 oz) heavy cream

2 Tbsp (1 oz) cultured buttermilk or Greek yogurt

Instructions

Combine buttermilk or yogurt and heavy cream in a non-reactive container. Using cold cream actually worked better. It made for a thicker, creamier result.

Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. (Using yogurt produces a thinner version, so can leave for up to 36 hours.)

Store in the refrigerator for up to 2 weeks. Mixture will continue to thicken once you place it in the fridge.

Notes

“We found one tablespoon of buttermilk per cup of cream (that's a 1:16 ratio) to strike the best balance.

Your crème will keep for around seven to 10 days.”

Other uses

“Stir a little into pan sauces, soups or mashed potatoes—it tolerates heat better than milk or cream, and adds a richness and nutty flavor—or mix with lemon and herbs to serve with fish fillets.

“My favorite use to date: stirring it into scrambled eggs before cooking. Simply out of this world.”

Nutrition

• Taille de Portion: Makes 2 cups
• Calories: 102 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 34 mg
• Sodium: 12 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 1 g
• Protéines: 1 g