• 1 1/2 cups heavy cream
  • 3 tbsp. buttermilk


Combine the cream and buttermilk in a glass container, cover, and let sit in a fairly warm place (70 to 80 degrees) overnight, then chill. The cream will thicken.

Yield: 1 1/2 cups

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Submitted 6/13/05.
Source: Menus and Music, by Sharon O'Connor
Submitted By: Teresa Johnson
Creme Fraiche