Creme Fraiche

My friend Emily shared this with me.  So easy, elegant and fun.

2 cups heavy whipping cream
4 T. low fat buttermilk

Combine in a glass jar with lid.  Stir, cover with plastic wrap and stand at room temperature 8-24 hours, in a dark place.  Cover with lid and refrigerate up to 2 weeks.  She served it on a breakfast quiche or would be great on fruit or anything you'd use sour cream with.

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