The creme fraiches takes 24 hour to culture. You will then chill for an additional 12-24 hours before using so the creme fraiche has a chance to chill and thicken.
- 1 cup strawberries, washed, hulled and sliced
- 1 cup blueberries, rinsed
- 1–2 bananas, sliced
- 2 cups heavy whipping cream
- 1/4 cup lowfat buttermilk with live cultures
- 3 tablespoons sugar
- Begin in the morning 48 hours before serving the fruit salad.
- Add the heavy whipping cream to a quart size jar
- Add the buttermilk cover with a tight fitting lid and shake well.
- Remove the lid and loosely cover the jar with a coffee filter or a piece of cheesecloth so air can circulate and set the jar in a warm area of the kitchen free of cold drafts.
- Every 4 hours replace the lid and shake.
- Remove lid and replace coffee filter or cheesecloth.
- Repeat the shaking during the day.
- Leave the jar out overnight with the coffee filter or cheesecloth in place.
- Check the creme fraiche in the morning. It may have thickened enough. It should be thick like sour cream.
- If it is still thin continue shaking during the next day.
- Continue to check during the day.
- Once it has thickened replace the tight fitting lid and put in the refrigerator to chill overnight.
To Sweeten a portion of the homemade creme fraiche
- Remove 1 cup of the creme fraiche and put it into a small airtight container.
- Add 3 tablespoons of sugar.
- Stir well.
- Store the remaining creme fraiche in the quart jar in the refrigerator for another use.
- Once chilled it can be as thick as sour cream or in some cases almost as thick as room temperature butter.
- Fill a small bowl with about a cup of the mixed fruit.
- Stir the sweetened creme fraiche well and spoon some over the fruit.
- Serve immediately.
- Serving Size: 1 cup
- Calories: 258