We use a lot of Crème Fraiche in our recipes ( often mixing it with cream to make a thinner sauce!). It is expensive to buy in the USA and France so it can be worthwhile simply to make your own. It’s a very simple process but you will need to start the process the day before you need it!!
Ingredients
1and a half cups fresh cream
Half cup of buttermilk
Method
In a large glass jar with a lid, add the cream and buttermilk together. Mix thoroughly. Leave in room temperature overnight or at least 12 hours. It will thicken overnight and now you have crème fraîche. Keep in the fridge.
If you can’t get buttermilk you can substitute fresh yogurt but it will be thinner than when you use buttermilk.
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