Creme Fraiche #1

1 cup heavy cream
2 T buttermilk

Combine in a glass container. Cover and let stand at room temperature 8-24 hours or until very thick. Stir well before serving. Creme Fraiche can be made up to 10 days in advance and stored covered in the refrigerator.



Creme fraiche #2

1 cup heavy or whipping cream
1 cup sour cream

Whisk together pour into a jar and let stand in a warm place for 12 hours. Stir well and refrigerate for 36 hours before using. Will keep for 10 days.


Back to Cindy's Recipes - Home Page