Créme Fraîche


Créme Fraîche

  • Sauces & Condiments


1 cup heavy cream (pasteurized, not ultra‑pasteurized)

2 tablespoons cultured buttermilk


  1. Combine cream and buttermilk in a glass container.
  2. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until it becomes very thick.
  3. Stir well and refrigerate, covered, for at least 24 hours before using. Will keep up to 10 days in the refrigerator.

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