Combine heavy whipping cream and real buttermilk in a glass bowl or glass container. Cover with plastic wrap and let stand at room temperature of about 70°F for 8-24 hours, or until it gets very thick. Stir very well before serving.
Author's Comments
You see quite a few recipes calling for Creme Fraiche. So instead of buying it I thought that I would send in a recipe for it.
Note: Remember that it takes up to 24 hours to make. You can only refrigerate for up to 10 days after making it.
Instructions
Combine heavy whipping cream and real buttermilk in a glass bowl or glass container. Cover with plastic wrap and let stand at room temperature of about 70°F for 8-24 hours, or until it gets very thick. Stir very well before serving.
Author's Comments
You see quite a few recipes calling for Creme Fraiche. So instead of buying it I thought that I would send in a recipe for it.
Note: Remember that it takes up to 24 hours to make. You can only refrigerate for up to 10 days after making it.