Crème Fraiche

March 17, 2011 at 2:40 pm Leave a comment

1 cup heavy cream
2 tablespoons buttermilk, sour cream, or yogurt

Shake well in a covered glass jar and let rest unrefrigerated for 12-24 hours

Many recipes call for heavy cream that is not ‘ultra’ pasteurized, a product that is nearly impossible to find. I guess you would get a better product, but I find the supermarket variety works well enough

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Entry filed under: General Info, Tips, & DIYs. Tags: .

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