Creme Fraiche

Cuisine: French

Category: dairy

Servings: 6


1/4 cup buttermilk, sour cream or yogurt
1/2 cup heavy cream


In a saucepan, heat buttermilk and cream to body temperature. Pour into a container and partially cover. Allow to stand for 6 to 8 hours at room temperature, when it will become thickened and slightly acid in taste. Stir, cover and refrigerate until well chilled.

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