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