Yield: Yields 1 pint; recipe may be multiplied or divided.
This crème fraîche isn’t as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it’s most widely available. If you can find regular pasteurized heavy cream, use it: Your results will likely be thicker. Also, if it’s a warm day, the cream may thicken in a shorter amount of time.
Make Ahead Tips
Store the crème fraîche in the refrigerator for up to 10 days.
Other recipes recommend a 1 part buttermilk to 4 parts heavy cream. What is the difference of the 1:1?
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