Creme Fraiche


Creme fraiche lasts a good 3 weeks in the refrigerator.

  • 1 quart heavy cream
  • 4 tablespoons (¼ cup) fat free buttermilk



  1. Heat heavy cream to 105° in double boiler.
  2. Remove from heat and place pot in ice bath. Cool mixture to 100° degrees 
  3. Add buttermilk to heavy cream and mix thoroughly
  4. Pour mixture into sterilized containers and allow them to sit for 8+ hours at room temperature (longer times will result in a thicker product)
  5. Serve with toppings of your choice