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Posted By elizabeth On May 2, 2010 @ 1:57 am In Blog | No Comments
1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.
Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
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URL to article: http://www.gourmetkoshercooking.com/2010/05/creme-fraiche/
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