Recipe: Homemade Creme Fraiche (sour cream) from Buttermilk for Scott

Found this on the internet!

CREME FRAICHE (SOUR CREAM) FROM BUTTERMILK

Creme fraiche is slightly fermented heavy cream, with a tangy, somewhat nutty flavor. The French use it as a garnish for foods both sweet and savory, as a topping for fresh fruits and berries, and as a cooking ingredient in sauces and soups.

We rarely have enough time to make it anymore, but do encourage you to make it yourself. Here's how we do it:

1 cup raw heavy cream
2 Tbsp. cultured buttermilk

Rinse the inside of a clean glass screw-top jar under very hot tap water until the glass feels warm; drain water from jar. Combine cream and buttermilk in jar, screw on lid tightly, and shake contents vigorously for 30 seconds. Let jar sit, tightly covered, at room temperature (60--80*F) for 24--48 hours, or until cream is fairly thick and there is a certain separation of the whey and solids. This may appear as little pockets of whey throughout, or a solid line of whey and cream.

Gently pour the contents into a cloth lined strainer with a bowl placed underneath to catch the liquid whey. A good, old fashioned flour sack dishtowel works great.

Place the bowl and strainer in the refrigerator and allow to drain overnight.

In the morning, or once the liquid has stopped dripping, place the Cr me Fraiche into a bowl, mix well, and refrigerate.

Note: I like to pour my Creme Fraiche into my mixer and give it a good whirl. This makes it extremely creamy.

The whey that drained out of the Cr me Fraiche may be a little cloudy. A quick strain (once or more) through a clean towel will help clear it up.

Your Creme Fraiche will keep for about one week.

Source: Midvalleyvu Farms