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Creme Fraiche
A basic recipe
Servings:
-2
Author:
Alan Bergo
Ingredients
1
cup
cream
¼
cup
buttermilk
Instructions
Combine the cream and butter milk and store, covered, in an airtight container at room temperature for 72 hours, or until creamy and thick, like sour cream.
Transfer to a labeled, dated container and refrigerate until needed.
Notes
After fermenting, creme fraiche can be whipped