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.
- Level: Easy
- Total: 16 hr 5 min
- Prep: 5 min
- Inactive: 16 hr
- Yield: 1 cup
- Level: Easy
- Total: 16 hr 5 min
- Prep: 5 min
- Inactive: 16 hr
- Yield: 1 cup
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.)
