CRèME FRAîCHE

Crème Fraîche image

Provided by Rose Levy Beranbaum

Categories Condiment/Spread Milk/Cream Dairy Chill

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 liquid cups heavy cream, preferably not ultrapasteurized* (16 ounces = 464 grams)
2 tablespoons buttermilk (approximately 1 ounce = 30 grams)
optional: 1 Tahitian vanilla bean,** split lengthwise
*Ultrapasteurized cream may take as long as 36 hours to thicken and will not have as full a flavor.
**Or use 2 regular (Madagascar) vanilla beans.

Steps:

Combine the ingredients in a jar with a tight-fitting lid and place it in a warm spot, such as the top of the refrigerator or near the stove. Allow it to sit undisturbed for at least 12 hours or until thickened but still pourable.
Refrigerate. Crème fraîche will continue to thicken on chilling.
If using the vanilla bean, remove it just before using the crème fraîche and scrape the seeds from the bean into the cream.
To Make Lightly Sweetened Whipped Crème Fraîche:
Add 1 tablespoon of sugar and whisk the cream lightly until soft peaks form when the whisk is raised.
STORE
Refrigerated, up to 3 weeks.

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