How to Make Creme Fraiche?
When unpasteurized cream is left to stand, it develops a full, slightly sour taste. This is crème fraîche, the standard cream in France. Modem production methods use pasteurized cream that is recultured by adding bacteria to replace those destroyed by pasteurization. It can be purchased at some supermarkets, but if you find it difficult to obtain, it is easy to make with this recipe.
- 500 ml (16 fl oz) double cream
- 250 ml (8 fl oz) buttermilk or soured cream
- Pour the double cream into a medium saucepan, add the buttermilk or soured cream, and stir to mix. Heat gently to 24° C (75° F).
- Pour the mixture into a glass measuring jug or a bowl.
- Cover with a plate, leaving a gap for air. Leave at room temperature (21°C/70°F), until the mixture has thickened and tastes slightly acid, 6-8 hours.
- Stir, then cover and refrigerate.