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Crème fraîche

  • 500 g Heavy Cream
  • 50 g Cultured Buttermilk
  1. Mix ingredients together.
  2. Rest 24 hours, covered, in a warm spot until thick (75ºF or 22ºC).
  3. Chill 24 hours, covered, before using.

Store up to two weeks chilled.

  1. Mitzewich, John. "Homemade Crème Fraiche - Nobody's Ever Made it Just Once." Food Wishes. 25 March 2011. ↩