Directions See How It's Made
- Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
- Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
- This will take 12-24 hours depending on the buttermilk culture and the temperature.
- When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
- Creme fraiche will thicken more as it chills.