- 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 or Demi 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
Sous vide creme fraiche
Ingredients
Method
1. Fill and preheat the SousVide Supreme or Demi 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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
