Homemade Creme Fraiche
Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.
- 1 1/2 cups heavy cream
- 1/2 cup low-fat buttermilk, (1 percent to 2 percent)
- Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.
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