Sous Vide Crème Fraîche

  • 1 cup (240 ml) heavy (whipping) cream (do not use ultra-pasteurised)
  • 2 tablespoons (30 ml) reduced fat buttermilk

1. Fill and preheat the SousVide Supreme water bath to 95F /35C.

2. Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.

3. Immerse the jar in the water bath and cook 8 to 12 hours.

4. Remove the jar from the water oven and quick-chill submerged in an ice water bath (half ice and half water) to rapidly reduce the temperature.

5. Refrigerate, tightly sealed, up to 3 weeks.

Courtesy of Pam McKinstry SVKitchen.com

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