HOMEMADE CRÈME FRAÎCHE
About 2 cups
For best results, do not use ultrapasteurized cream to make crème fraîche.
Combine in a jar or container:
- 2 cups heavy cream
- ¼ cup buttermilk or plain yogurt with live cultures
Cover and let sit, at room temperature, until the cream thickens considerably and smells slightly sour, 12 to 36 hours.
Store in an airtight container in the refrigerator for up to 1 week.