Crème Fraiche

Last week I decided to make a French tarte au chocolat. Yes, I was a bad blogger and didn't take any pictures and haven't posted the recipe - but I'll do so next time because there will be a next time.

Anyhoo, the recipe called for crème fraiche. I hate the pasteurized crème fraiche they sell in the grocery stores here so I decided to make my own.  It's super simple - just watch!

Here's what you do:
Put 1Tbl unpasteurized buttermilk per 8 oz of heavy cream in a container. Use and empty jam jar if you have it.

Put a paper towel over the mixture, put a rubber band around the neck to secure. Put somewhere at room temperature. Because I have an inquisitive cat, aka Inquisitive Food Whore, I put mine in the cupboard.

Leave 8-24 hours or until thickens. Put in fridge. And:

I left mine at room temp and it was a little more on the sour cream side of things. Next time, I'll leave it alone for 36 hours to basically make sour cream, or only age it for 12 hours to make the nuttier, sweeter crème fraiche.

Super easy- try it!