Ingredients
- 3/4 cup Heavy Whipping Cream
- 2 1/4 tsp Buttermilk (or plain yogurt)
- 6 or 8 ounce canning jar with tight fitting lid
Instructions
- Add the 3/4 cup of heavy whipping cream to the jar.
- Next, add the 2 1/4 tsp of buttermilk or plain yogurt and stir well.
- Place the lid tightly on the jar, and leave out at room temperature, open the jar and check to see if the cream has thickened at the 12 hour mark.
- If the cream is not thickened, wait another 12 hours and check again.
- If after 24 hours it has still not thickened, continue to check every 12 hours. The process could take up to 36 to 48 hours depending on the temperature inside your house.
- Once the cream has thickened quite a bit, give it a good stir and refrigerate at least four hours to finish the thickening process before using. It will keep for up to two weeks refrigerated.
Notes
Low fat or full fat buttermilk may be used.
Be sure to use heavy whipping cream, which has a higher fat content. For further information, please see notes in the post.
You don't need to worry about using organic heavy cream if there is none available. Any store brand will be fine, just be sure it is labeled heavy whipping cream, not whipping cream.
Creme Fraiche may be stirred into soups or sauces, or used in baked goods.
Don't use any homemade buttermilk substitutes that use lemon juice or vinegar mixed with milk here that you would use when baking. You will not get the desired result. For further information on why this wont work, please refer to the info in the post.
Should you decide to use plain yogurt in place of buttermilk, be sure to use low fat or full fat yogurt, don't use nonfat.
- Prep Time: 5 minutes
- Additional Time: 24 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 1
- Calories: 51
- Sugar: 0
- Sodium: 6
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 17