Crème Fraîche

Here’s a cultured condiment that compliments just about anything, both savory and sweet. You’ll be surprised by how simple it can be to make your own.

Makes 1 Pint


  • 1 pint heavy cream
  • 2 tablespoons cultured buttermilk


  1. Combine buttermilk and heavy cream in non-reactive (glass) container.
  2. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours.
  3. Store in the refrigerator for up to 2 weeks.

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