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Creme Fraiche
1 pint heavy cream
starter culture of choice: (choose one)
2 tbsp cultured buttermilk
2 tbsp yogurt
2 tbsp kefir
Combine heavy cream and starter in a clean 1-quart jar. Cover jar with butter muslin cloth and secure with a rubber band. Let stand at room temperature for 1-3 days or until thickened. Stir daily. Refrigerate once thickened to your desired consistency. The cream will continue to thicken and develop flavor in the refrigerator, where it will keep for about two weeks.
Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.
