- 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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May 14, 2016
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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