I always think of Crème Fraîche as the thick, creamy, slightly sour, superior, french cousin to sour cream. I’d been told it was easy to make yet overtime I had a recipe for it I never had the time to make it. A small container of it here can easily cost $5.
It couldn’t be simpler to make in a mason jar combine: 1 cup of heavy cream and 2 Tablespoons of Buttermilk cover and let sit at room temperature for….this is the tricky part. I made my the day before because Emeril told me it would take 16 hours. Mine was still just cream at that point. Alice Waters says 24 hours. This gave me hope. Epicurious says anywhere between 8-24 hours. Mine was nowhere near done at 24, actually it was not ready until somewhere nearing the 38 hour mark. So to be safe I would start it 48 hours before I need to use it.
I’m not really are why it took so long, my only thought was the buttermilk I was using had been in the fridge for a while.
Curious if anyone else has tried to make their own Crème Fraîche and what your experiences where with it.