Serves: 16
Total Calories: 102
Warm the cream to about 98°F. Test it on the inside of your wrist the same way you would test a baby bottle. Add the buttermilk, stir, and cover container lightly with a clean cloth, and allow to stand at room temperature for 2 or 3 days until thickened. Store in a refrigerator for up to two weeks.
This Crème Fraiché recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.
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