Creme Fraiche

5 ingredients
4 steps

Ingredients

  • 3 cups heavy cream (not ultrapasteurized)
  • 2 tablespoons buttermilk
  • Pumpkin and Yam Soup
  • Sweet-Potato Vichyssoise
  • Maple-Cinnamon Bread Pudding, instead of Vanilla Cream

Directions

  1. 1
    At least 2 1/2 days before you will be serving the creme fraiche, combine the cream and buttermilk in a large bowl.
  2. 2
    Stir well and cover tightly.
  3. 3
    Let stand at room temperature for 36 hours, or until slightly thickened, then refrigerate at least another 24 hours and up to 10 days before serving.
  4. 4
    It will continue to thicken in the refrigerator.

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