recipes

Creme Fraiche

• 2 cups heavy cream
• 3 tablespoons cultured buttermilk

1. Sterilize jar by dipping in boiling water for a few minutes
2. Add cream and cultured buttermilk (with live cultures)
3. Cover with coffee filter and rubber band and leave out in 70-75 degree temperature for 24 hours
4. Stir and refrigerate for 24 hours

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