Sunday, October 15, 2017

homemade creme fraiche

1 quart organic heavy cream
1 packet of creme fraiche culture or 8 T. of buttermilk culture at room temp.

Heat the cream to 86 degrees Fahrenheit. Add the starter slowly, let sit for a minute. Stir to combine.

Let the cream set untouched for 12 hours at room temperature until a firm curd has been made. Keep refrigerated.

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