Creme Fraiche
Shared by: erin
Source: Nourishing Traditions by Sally Fallon
Ingredients
Directions
Start with the best quality cream you can find. Raw cream is best, but pasteurized will do. Do not use ultrapasteurized cream.
Place in a clean glass container. Add buttermilk or creme fraiche, stir well, cover tightly, and place in a warm spot for 20-24 hours. Chill well.