Creme Fraiche

Creme Fraiche

If you have 2 minutes to spare, you can make Creme Fraiche, which is the absolute best sour cream ever. You will never purchase it again in the grocery store after one taste. The kitchen counter takes care of all the work so there are no excuses for putting off making it. Plus, with the holiday season inching closer to us, you’ll have many reasons to use it.

Creme Fraiche

Yield: 1 pint

1 pint heavy cream

3 tablespoons cultured buttermilk

Stir together the cream and buttermilk in a large glass canning jar. Cover tightly with a double layer of cheesecloth anchored around the rim with a rubber band. Allow to sit at room temperature for 24 hours. Stir and cover with the canning jar lid, then refrigerate for 24 hours. It is now ready to use. Keep refrigerated.

2 Comments Add yours

  1. Margaret says:

    How long will the creme fraiche keep in the refrigerator?


  2. Tammy Algood says:

    Up to 2 weeks. You’ll need to stir it as it will begin to separate, but that’s all it will need to enjoy!


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