Creme Fraiche

1. 1

   Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.

2. 2

   Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.

3. 3

   This will take 12-24 hours depending on the buttermilk culture and the temperature.

4. 4

   When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.

5. 5

   Creme fraiche will thicken more as it chills.

* Per serving · 4 servings · Values may vary.

No additional tips available.