Nicole's French Grandmother's Créme Fraîche Recipe
The most sumptuous, scrump-tuous créme fraîch - ever. If you can't get a high fat cream, don't bother.
Prep Time 1 minute
Cook Time 2 days
Total Time 2 days 1 minute
A GLASS jar with a lid
heaviest cream available
(50+% was her choice)
of full fat buttermilk
Put the cream in a pan and warm just to take the chill off (kind of "tepid" you'd probably say), or leave on the counter until room temperature
Put it into the glass jar and add the buttermilk; leave it on the counter, out of the sun, for 24 hours
Take the lid off the next day and give it a good swirl
Put it into the fridge for 24 more hours to thicken up: it will REALLY thicken
Final Notes from Nicole: That's it. Good for about a week. You can whip it, sweeten it, salt it, or just eat it that way. Amazing stuff!
When I make mine, I get all my milk supplies from Planet Organic so it's local AND organic. Just like when I was MUCH younger!!