How do you make creme fraiche?
it’s really easy if you can find cream that has not been ultra-pasteurized which heats it to a much higher temperature than for pastuerized cream. pasteurized cream thickens much more quickly.
pour 1 cup of heavy cream into a canning jar with tight fitting lid. add i tablespoon of buttermilk. set it in a warm spot, such as over the frig, or near a warm cooktop, and try not to be like me who visits it frequently with anxious glances. let it sit undisturbed for 12 to 14 hours or until thickened but still pourable. ultra-pasteurized cream may take as long as 36 hours.
for a speedy crème fraîche that is a little less tangy but still delicious: combine 1-1/2 cups heavy cream and 1/2 cup sour cream.