Ingredients:

  • 1 cup (240 ml) heavy cream (preferably not ultra-pasteurized)
  • 2 tablespoons (30 g) buttermilk or plain yogurt (for culturing)

Instructions:

  1. In a clean glass jar, mix the heavy cream and buttermilk (or yogurt) together with a whisk or spoon until well combined.
  2. Seal the jar loosely to allow for airflow. Let it sit at room temperature (around 70°F/21°C) for about 24 hours.
  3. After 24 hours, the mixture should be thickened and slightly tangy. If not, let it rest for a few more hours.
  4. Once thickened, seal the jar properly and refrigerate. Crème fraîche will continue to thicken as it cools.
  5. Use within 1-2 weeks for best freshness.