Homemade Crème Fraiche


Makes 2+cups


2 pints heavy cream
4 TBSP cultured buttermilk


  • Combine ingredients in a glass bowl or jar, stir/shake, then cover with plastic wrap and poke a hole so some oxygen can get in. Place in a reliably warm, but not too warm, spot in your kitchen (about 65-85F is optimal). Let sit for 12-24 hours until desired thickness. Will keep for 1.5 weeks under refrigeration.
  • You can spruce up your crème fraiche by adding fresh herbs, dried spices, or vegetable/fruit purees.

One response to “Homemade Crème Fraiche

  1. Pingback: 2010 FOOD RESOLUTIONS: Crème Fraiche « RETURN TO TRADITION

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