Crème Fraîche Recipe

This recipe is from Epicurious who I trust, but I added the salt. (consider who I am). I looked for a crème fraîche because I heard it was a great way to start fermenting something. This is so easy and amazingly delicious! Plus it is so white, fluffy and beautiful and sounds so fancy, you want to try this.

Yield: Makes about 1 cup


1 cup whipping cream

2 tablespoons buttermilk

½ teaspoon kosher salt


Combine 1 cup whipping cream, 2 tablespoons buttermilk and salt in a glass container. Stir well and then cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. When it has reached that beautiful, fluffy stage it can be keep in the refrigerate up to 10 days.

Go ahead, be fancy! Let me know what you think!