Creme Fraiche

By zircon50

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Ingredients

2 cups heavy cream
3 Tablespoons cultured buttermilk

Details

Preparation time 5mins
Cooking time 2mins

Preparation

Step 1

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

NOTE: Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen.