Once you have made this easy recipe, you will wonder why you every bought Creme Faiche at the store!
1 quart heavy cream (40% or more butterfat content)
2 tablespoons cultured buttermilk
- Heat the cream in a non-reactive pot to 72 degrees F
- Add the cultured buttermilk and stir
- Place in an airtight jar and leave on your kitchen counter until the creme fraiche thickens, 24-48 hours. Once it’s thickened, place it in the refrigerator to stop the cultures growing.
Use it as a substitute for sour cream. Delicious with fresh strawberries and a little brown sugar.