Ready in 1 hour
Try this Creme Fraiche recipe, or contribute your own. "Sour cream" and "Misc" are two of the tags cooks chose for Creme Fraiche.
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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
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