Sous Vide Creme Fraiche
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 10
2 cups heavy cream
6 tablespoons buttermilk
Set the Anova Sous Vide Precision Cooker to 105°F (40°C).
Seal the cream and buttermilk in a canning jar. Place the jar in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.
When the timer goes off, remove the jar from the water bath. Transfer to an ice bath to cool.
Refrigerate for up to two weeks.