- 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
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