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Creme Fraiche

Makes about 1 2/3 cups crème fraiche.

I find that buttermilk makes a better tasting crème fraiche with a firmer set than lemon juice. I also find that letting the crème fraiche ripen in a plastic container works better than glass or stainless steel.


  • 2 Tbsp buttermilk

  • 2 cups whipping cream


  • 1.

    Stir buttermilk into whipping cream and pour into a plastic container like a juice pitcher and cover with plastic wrap. Place pitcher in a larger container, and pour hot tap water around the pitcher, filling up to the height of the cream. Place container in a warm, draught-free spot (I find on top of the fridge is best) and let sit for 24 to 48 hours (it ripens faster in summer than winter).

  • 2.

    To determine if set, jiggle the pitcher slightly – the cream should be not shift and should have sweet-lemony smell. Chill completely. Spoon off crème fraiche, being certain not to stir in the liquid whey, which will settle at the bottom of the pitcher.

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