Prep 1 min
Cook 24 hrs
In general, crème fraîche, like sour cream, is used in food preparation, but crème fraîche has at least one advantage over sour cream: it can be mixed with air into whipped cream. Also, unlike sour cream, crème fraîche has a high enough fat content (and low enough protein content) that it can be directly cooked without curdling.
- Pour ingredients into a clean sterile jar with cover and shake to combine well.
- Allow to sit at room temperature overnight or until mixture begins to thicken.
- Shake and refrigerate.
- Use within one week.