Homemade Crème Fraîche

Homemade Crème Fraîche
Photo by www.finecooking.com


  • 1 cup heavy cream
  • 1 cup buttermilk (with active cultures)

Heat the cream to 80° to 85°F, being careful not to overheat. Transfer it to a clean container, stir in the buttermilk, cover with plastic wrap, and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill well before using. After chilling, the crème fraîche shou...

View full recipe at Fine Cooking


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