Creme Fraiche

Ready in 1 hour

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2 tb Buttermilk; Or Sour Cream
2 c Heavy cream

Original recipe makes 1



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

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Calories Per Serving: 833 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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