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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Homemade Creme Fraiche

 

Making this from scratch is a deeply satisfying project as it simply requires is a quick stir and then a day or two of patience. Be sure to check on it after 12 hours, but it could need as much as 48 hours to culture. When it is a thick consistency, it is done. An organic heavy cream that is not ultra-pasturized is required. If you don’t see “ultra-pasturized” or it says low-pasturized that is what you want. For the buttermilk, you need “Cultured” buttermilk, sometimes I am lucky to find organic cultured buttermilk, but not always. In this case, cultured is more important than organic.

Ingredients

  • 1 pint heavy cream , low-pasteurized, see the intro for more information
  • 2 tablespoons buttermilk, cultured only, see the intro for more information

Serving Size: 6 People

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Preparation Instructions

In a clean mason jar or small bowl, pour in the low-pasteurized heavy cream. Stir in the cultured buttermilk. Cover with a cloth napkin, paper towel, cheesecloth, cover filter, or similar. Secure with a rubber band. Leave on a countertop at room temperature.

After 12-16 hours, stir the cream to see if it is thickening. If it still feels runny, cover it and continue to let it culture. Check every 6-12 hours until it is a beautiful thickened texture. Sample and then enjoy!

If it doesn’t thicken, it could be because the temperature is too cold or because of the ingredients.

It lasts about 1-2 weeks stored well sealed in the fridge.