Creme Fraiche

Tags: Sauces, Food Rush
  • Servings: 1 cup
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup heavy cream
  • 2 tablespoons buttermilk


In a glass bowl, combine the cream and buttermilk. Cover with a clean cloth in a warm, draf-free place and let sit until thickened, but still a pourable consistency, 12-16 hours.

Stir and refrigerate until ready to use.

Can be refrigerated for up to a week.

Don't worry about the crème fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

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