Ingredients

How to make it

  • In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 day

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  • bakerrakka 5 years ago
    awesome! i have to travel 25 miles to buy this stuff. i love, love it, i had no idea i could make it, cool recipe that i am so gonna start making!
    thanks!!!
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