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Homemade Creme Fraiche - Tip of the Day


Next time you're tempted to add a dollop of sour cream to your soup or potato, try creme fraiche instead. Don't have it in your refrigerator? Try making it at home with this recipe.Next time you're tempted to add a dollop of sour cream to your soup or potato, try creme fraiche instead. Don't have it in your refrigerator? Try making it at home with our recipe.Next time you're tempted to add a dollop of sour cream to your soup or potato, try creme fraiche instead. Don't have it in your refrigerator? Try making it at home with our recipe.

There's nothing like the creamy, tangy flavor from homemade creme fraiche. Plan ahead to make this at least one day in advance of when you need it.

Ingredients:
1 cup heavy cream
3 tablespoons buttermilk

Directions:
Mix together 1 cup heavy or whipping cream (35% butterfat) and 3 tablespoons buttermilk (or 1/2 cup sour cream for a less tangy flavor).

Cover and let stand at room temperature (68- 72 degrees F) overnight or for up to 24 hours.

Stir, recover and chill for at least 8 hours before using. Keeps refrigerated for about 10 days.

To vary the flavor, mix 1 tablespoon chopped fresh herbs, crystallized ginger or honey into the creme fraiche before chilling.

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