Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat cream over low heat to 100 degrees F. Add buttermilk and mix well. Put in covered jar and let sit at room temperature for 6 to 8 hours. Refrigerate at least 24 hours before serving. The cream will become thick like sour cream. NOTE: Creme fraiche can be kept in the refrigerator for 2 to 3 weeks. Recipe by: Martha Stewart Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland on Dec 02, 1997
