Chef John's Creme Fraiche

Chef John's Creme Fraiche
  • 2 cups heavy cream
  • 3 tablespoons cultured buttermilk


  1. Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

03/01/2017
Chef John's Creme Fraiche, recipe PT15M PT1H 5 455 calories

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