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Homemade Creme Fraiche


A substitute for sour cream or as a sophisticated alternative to whipped cream

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  • 1 1/2 cups heavy cream
  • 1/2 cup low-fat buttermilk (1 to 2 percent)



Step 1

Pour cream and buttermilk into a 2 1/2 cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach it's optimal thickness after 4 or 5 days.


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