Creme Fraiche

Submitted by geridh

"In general, crème fraîche, like sour cream, is used in food preparation, but crème fraîche has at least one advantage over sour cream: it can be mixed with air into whipped cream. Also, unlike sour cream, crème fraîche has a high enough fat content (and low enough protein content) that it can be directly cooked without curdling."

 

• Ready In: 24hrs 1min
• Ingredients: 2
• Yields: 14 oz

ingredients

• 1 1⁄2 cups heavy whipping cream
• 1⁄4 cup cultured buttermilk

directions

1. Pour ingredients into a clean sterile jar with cover and shake to combine well.
2. Allow to sit at room temperature overnight or until mixture begins to thicken.
3. Shake and refrigerate.
4. Use within one week.