How do you make cream fraiche?

How to Make Cream Fraiche:

You'll need:

* 1 cup (240ml) heavy cream

* 1 tablespoon (15ml) buttermilk or sour cream

Instructions:

1. Warm the cream: In a small saucepan, heat the heavy cream over medium heat, stirring occasionally. You want it to be lukewarm, but not hot (around 95°F/35°C). You can test it by dipping a finger into the cream. It should be warm, but not uncomfortably hot.

2. Add the buttermilk: Remove the cream from the heat and whisk in the buttermilk or sour cream.

3. Ferment: Pour the mixture into a clean jar with a lid. Cover loosely with plastic wrap or a tea towel (this allows for air circulation).

4. Let it sit: Place the jar in a warm place (around 70-75°F/21-24°C). A cupboard or countertop away from direct sunlight should work well.

5. Check on it: After 8-12 hours, check the cream. It should have thickened slightly and resemble thick yogurt. If it hasn't thickened enough, leave it for a few more hours.

6. Refrigerate: Once thickened, refrigerate the cream fraiche. It will continue to thicken in the fridge.

7. Use it: It's best to use it within a week, but it will last for up to two weeks in the refrigerator.

Tips:

* Don't over-heat the cream: Overheating the cream will cook it and make it difficult to thicken.

* Use fresh ingredients: Use fresh heavy cream and buttermilk or sour cream for the best results.

* Don't over-mix: Once the buttermilk is added, just gently stir it in to avoid over-mixing.

* Patience is key: The fermentation process takes time, so don't rush it.

* Adjust the thickness: If you want a thicker cream fraiche, you can add more buttermilk or sour cream.

Enjoy your homemade cream fraiche! It's a delicious and versatile ingredient that can be used in a variety of dishes, such as sauces, soups, dips, and desserts.