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How to Make Crème Fraîche


  • 1 cup heavy cream - do not used ultra-pasteurized (8oz, 227g)
  • 1-2 tablespoons cultured buttermilk (or other culture starter, see above)


  1. Combine buttermilk and heavy cream in non-reactive container. A glass jar or bowl is ideal. Cover loosely with a kitchen towel and allow to rest at room temperature until thickened to desired texture, about 8-24 hours. (see above)
  2. Store in the refrigerator for up to 2 weeks.