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CREME FRAICHE Recipe

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This recipe for CREME FRAICHE, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 C. heavy cream see note below
3 tablespoons cultured buttermilk

Directions:
Directions:
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Personal Notes:
Personal Notes:
It's best to NOT use ultra pasteurized cream. It'll work, it just takes more like 36 hours before it's thick enough to refrigerate and use in recipes.

 

 

 

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