Chef John's Creme Fraiche
For the original recipe and instructions, see “Chef John's Creme Fraiche” at allrecipes.com
Notes
Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
- 2 cups heavy cream
- 3 tablespoons cultured buttermilk
Recipe copyright
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