Homemade Crème Fraiche
- Sauces & Condiments
- 5 tablespoons buttermilk
- 2 cups heavy cream
- In a small container, gently whisk the buttermilk into the heavy cream.
- Let the mixture stand uncovered at room temperature 12 to 24 hours. The mixture should become a spoonable consistency and the flavor will become tangier.
- Cover the thickened mixture and store in the refrigerator. The mixture will continue to thicken while refrigerated.
Use within 7 to 10 days.