So many recipes call for Creme Fraiche but I never knew exactly what it was. Now, I do and so do you! It’s quite simple but if you don’t have buttermilk on hand, check out my recipe, Homemade Buttermilk (that’s quite easy to prepare, as well).
- 1 Cup heavy cream
- 2 Tbls buttermilk
- Combine together and pour into a mason jar (or you can use a spaghetti sauce jar).
- Store in a warm place and let it sit until thickened but still pourable, about 12-16 hours.
- Store in the refrigerator for up to a week.
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.