Sous Vide Crème Fraiche

Print Friendly, PDF & Email

Courtesy of Pam McKinstry ( Vide Crème Fraiche
Makes 1 cup


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



  1. Fill and preheat the SousVide Supreme 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.
Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest