Ingredients
- 1 1/2 cups heavy cream
- 3 tbsp. buttermilk
Directions
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
Print this recipe
Submitted 6/13/05.
Source: "Menus and Music" by Sharon O'Connor
Submitted By: Teresa Johnson
techgoddess@att.net
Cream Fraiche