Homemade Creme Fraiche
Creme Fraiche is so versatile, it can be used in plenty of ways, and just a spoonful adds the creaminess and richness, it's used so often in desserts; and instead of store-bought, you can actually make your own delicious and creamy creme fraiche.
Yield
24 servingsPrep
5 minCook
0 minReady
12 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
buttermilk
|
|
| 2 | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
buttermilk
|
|
| 473 | ml |
heavy whipping cream
|
|
Directions
Add buttermilk and good heavy cream (not ultra-pasteurized) in a bowl, and whisk until well blended.
Cover and let it stay at room temperature for 12 hours to 2 days, until it thickens and separates.
Whisk together and transfer to a container.
Keep it refrigerated, covered tightly.
