Apr 202016

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


  1. Heat the cream in a non-reactive pot to 72 degrees F
  2. Add the cultured buttermilk and stir
  3. 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.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Write a Comment

Additional comments powered by BackType