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 hrsIngredients
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.
Comments