Chef John's Creme Fraiche
cream, buttermilk
Ingredients
2 cups heavy cream
3 tablespoons cultured buttermilk
Directions for Chef John's Creme Fraiche recipe
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
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