Creme Fraiche

Creme Fraiche

Printed from The Hungry Housewife

Crème Fraiche

8 oz Heavy Cream (not ultra pasteurized)

2 Tbsp Buttermilk

Pour the heavy cream in a glass jar with a lid (like a mason jar) add the Buttermilk.

Stir, lightly cover and let it sit out on the counter for 8-24 hours. It is done when it is the consistency of sour cream. Stir. Cover tightly. Keeps in the fridge for 7-10 days.

*you can use ultra pasteurized heavy cream, but it might take longer to set up*