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    Creme Fraiche


    Source of Recipe


    ???

    List of Ingredients




    1 1/2 cups heavy cream
    1/2 cup cultered buttermilk
    1/2 lemon, juice of

    Recipe



    Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
    Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
    This will take 12-24 hours depending on the buttermilk culture and the temperature.
    When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
    Creme fraiche will thicken more as it chills

 

 

 


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