How to Make Crème Fraîche (in One Easy Step!)

• porcje: 16 servings
• czas aktywny: 5 minutes
• całkowity czas: 12 hours 5 minutes

Składniki

1 pint (16 oz) heavy cream

2 tablespoons (1 oz) cultured buttermilk or yogurt

Wskazówki

Combine buttermilk and heavy cream in a non-reactive container.

Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.

Store in the refrigerator for up to 2 weeks.

Notatki

Even though some recipes recommend kickstarting the process by heating the cream mixture to take off the refrigerator chill, I found that using cold cream actually worked better. It made for a thicker, creamier result.

WHY IT WORKS

Making crème fraîche at home is an easy and cost-effective alternative to specialty store-bought versions.

The bacterial cultures in buttermilk and yogurt thicken and acidify the cream, while also preventing bad bacteria from taking over.

Adjusting the amount of buttermilk or yogurt and amount of time left at room temperature will determine the consistency of the finished product.

Wartości Odżywcze

• Wielkość Porcji: Makes 2 cups
• Kalorie: 102 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 34 mg
• Sód: 12 mg
• Węglowodany Całkowite: 1 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 1 g
• Białko: 1 g