Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice
Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.
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