Don’t worry about the creme fraiche spoiling while it’s sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
| Level: | Easy |
| Total: | 16 hr 5 min |
| Prep: | 5 min |
| Inactive: | 16 hr |
| Yield: | 1 cup |
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
Instructions
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 208 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 82 mg |
| Sodium | 37 mg |
Reviews
Could not find creamer fraiche in any local stores. This worked very well.