Homemade Creme Fraiche

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.

• Ready In: 12 hrs 5 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 1  cup heavy cream
• 2  tablespoons low-fat buttermilk

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.