Crème Fraiche Recipe

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Crème fraiche, heavy cream thickened and slightly soured by a bacterial culture, has a nutty, tangy taste and is a delicious addition to many dishes. This do-it-yourself version isn't quite authentic, but it's still very good. It is very easy to make - just be sure to choose an additive with a live bacterial culture
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Servings: makes 1 cup
  • 1 cup heavy whipping cream
  • 2 tablespoons plain yogurt or buttermilk
5 mins
6+ hrs
  • Warm the cream a little--not over 100° F. Stir in the culture-providing additive. Keep the cream at warm room temperature until it thickens (over night or up to 2 days). It will keep for several weeks, covered and refrigerated.
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