Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
Directions
In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
















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By kristi_11004007
Cumming, IA
on January 08, 2013
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I'm so glad to have found this recipe because it saves a lot of money. I use it a lot. Creme fraiche from the store is expensive and doesn't taste as good, either. I use this recipe in the recipe from Tyler Florence Spring Panna Cotta with Fresh Strawberries. Easy, but truly wonderful. The creme fraiche adds creamy deliciousness.
By lisa.steinberg_...
Mechanicsville, 86
on November 22, 2012
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This turned out fabulous! It didn't thicken up like I expected, so after 12 hours I added another splash of buttermilk and gave it another 12 hours and it was perfect!
By dementfarms_127...
Shelbyville, 82
on September 14, 2012
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Thank you, Emeril. I knew you wouldn' fail me. When I want to try something new, I always look for an Emeril recipe!
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