Total Time
12hrs 5mins
Prep 5 mins
Cook 12 hrs

This recipe is very similar to others, but is made with low-fat buttermilk - the only type available in my area. I use an old jelly or pickle jar (glass only) with a screw top and wide mouth.

Directions

  1. Stir the ingredients together in a clean glass jar with a tight fitting lid (or you can use plastic wrap).
  2. Cover tightly and let stand in a warm place overnight, or until the consistency of sour cream.
  3. Refrigerate 5 hours to chill.
  4. Keeps for 1 week in the refrigerator.

Reviews

(1)
Most Helpful

It is not necessary to use light buttermilk, as we are using heavy cream. The best cream is the cream from Costco in the half gallon. I use it for almost everything. This creme fraiche recipe is good, I keep it in a big, lidded olive jar next to the mayo in the fridge.

Chef Luigi September 13, 2010

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