I excitedly emailed her recipe to a couple of friends, both of whom informed me that every baker in the world knows how to make their own crème fraîche and they are surprised that I didn't already do this myself. Well, just in case there is anyone else out there who doesn't know this incredibly simple method for making crème fraîche, now you can know the secret!
- ~500 ml cream
- 3 T buttermilk
- Take the 'chill' off the cream. (10-20 seconds in the microwave or briefly running it under hot water should do it.)
- Add the buttermilk to the cream and shake it gently. (It's best to use a wide-topped container or jar as this will make it easier to get the crème fraîche out afterwards.) Leave on the kitchen bench overnight.
- Shake the mixture vigorously, then refrigerate for 6-12 hours or until it is thick enough to use.
Image source: http://www.ifood.tv/blog/how-to-eat-creme-fraiche
Used without permission