Description
Commercial creme fraiche is hard to find and expensive to buy. The homemade version is easy to make and requires no special equipment — just a bit of planning.
Scale
Ingredients
- 1 cup whipping cream
- 2 tablespoons buttermilk (Some recipes call for 1/2 cup sour cream for a more subtle flavour. I used 1/2 cup Balkan yogurt, which worked just fine.)
Instructions
- Mix the ingredients together.
- Cover and set aside at room temperature for 8 to 24 hours.
- Stir and refrigerate covered. It will keep for up to 10 days. Yah. Right.