Snowville Creamery Recipes Creme Fraiche

Crème fraiche is a cultured cream common to most French kitchens. Traditionally, it is
made by allowing fresh, unpasteurized cream to culture at room temperature for 24 hours.
Since most Americans do not have access to fresh, unpasteurized cream, we can make
crème fraiche by adding a small amount of cultured buttermilk to pasteurized cream. It is
important to use a good quality cultured buttermilk with the least amount of added ingredients.

Use crème fraiche as a substitute for sour cream in recipes or as an indulgent garnish for
fresh fruit or flourless chocolate cake. Crème fraiche can also be used as a base for
European-style cultured butter.

1 quart cream ¼ cup cultured buttermilk

1. Pour the cream into a clean glass jar or other container (Do not use a smallmouth
bottle as the cream will thicken and not pour out of the narrow opening.)

2. Add the buttermilk and stir it in. Cover the container with a cloth or filter.
Do not use an airtight lid).

3. Leave the cream at room temperature for about 20 hours, and then chill.
The crème fraiche should last for at least a week and will continue to thicken as it ages.