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Creme Fraiche

Adapted By Brennan's 27 Sep 2018

Ingredients

1 cup heavy cream (whipping cream)

2 Tablespoons buttermilk

Description
Creme Fraiche is a thick cream used in sauces, soups and as a condiment for fresh fruit. Because this recipe needs to sit for 8-24 hours, plan ahead if making this.

Preparation
Combine cream and buttermilk in a glass jar. Cover and let stand at room temperature (about 70 degrees F) for 8 to 24 hours, or until thickened.

Stir well and refrigerate.

Use within 10 days.Tips:~ Use as a thickener for soups or sauces.~ Spoon over fresh fruits, puddings or warm cobblers.~ Can be used in boiled recipes. Will not curdle.