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Homemade Creme Fraiche

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“This recipe is very similar to others, but is made with low-fat buttermilk - the only type available in my area. I use an old jelly or pickle jar (glass only) with a screw top and wide mouth.”
READY IN:
12hrs 5mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the ingredients together in a clean glass jar with a tight fitting lid (or you can use plastic wrap).
  2. Cover tightly and let stand in a warm place overnight, or until the consistency of sour cream.
  3. Refrigerate 5 hours to chill.
  4. Keeps for 1 week in the refrigerator.

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