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Creme Fraiche

  • 1 cup whipping cream
  • 2 tablespoons buttermilk, room temperature

Heat cream in small saucepan to lukewarm. Remove from heat and mix in buttermilk. Cover and let stand in a warm spot until slightly thickened, 24 to 48 hours. Refrigerate.

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Creme fraiche is the best thing I've discovered since becoming interested in cooking! And creme fraiche can be pricey, so being able to make it myself is exciting! Now I don't have to hold back! (Except to watch the calories! lol) I just went out and bought buttermilk and heavy cream and it's waiting for me on the counter!


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