- Prep Time 24:00
- 10 Comments
Crème fraiche (also known as cultured cream) over fresh blueberries is my new favorite treat. It’s summery, decadent and easy to throw together. However, storebought crème fraiche is kinda pricey, usually around $4-$5 for a tiny container. I knew I needed to figure something out.
So, wannabe-homesteader that I am, I figured out how to make it fresh for less money (and higher quality, if you ask me). Use it to top fruit, granola, tacos, eggs or anywhere you would use sour cream.
Store it in an airtight jar in the fridge for up to 7 days.
- 2 cups heavy whipping cream $2.50 for a pint
- 2 1/2 tbsp buttermilk $1.50 for a pint
Total Cost of Ingredients $4
Stir the cream and buttermilk together gently, place in a glass jar and cover tightly. Allow to sit at room temperature for at least 16 hours, and up to 24. Cream will be very thick.
Once cream has thickened, use immediately or refrigerate until ready to use.
Makes: about 2 cups crème fraiche.