Creme Fraiche

1 c. heavy cream

2 T. buttermilk

Mix the cream and buttermilk together in a plastic container.  Cover the container with a layer of cheesecloth and secure with string or a rubber band.   Leave the container out at room temperature for approximately 3 days or until the consistency becomes similar to that of sour cream. Refrigerate for up to 3 weeks.  Makes 1 ¼ c.

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