Creme Fraiche

Ingredients

• 1 cup heavy cream, at room temperature
• 2 tablespoons buttermilk or Solait creme fraiche starter

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    416 calories; 44 grams fat; 27 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 4 grams sugars; 2 grams protein; 163 milligrams cholesterol; 74 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine the heavy cream with the buttermilk or creme fraiche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for six to eight hours. If using creme fraiche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
2. This amount, if made with Solait creme fraiche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
3. To make more creme fraiche, use two tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.