Creme Fraiche

Creme Fraiche 1Crème Fraiche

1 cup whipping cream

1 ½ tbsp kefir, buttermilk or yogurt

Mix the whipping cream and kefir (or buttermilk or yogurt) together and place in a glass bowl or Mason jar. Cover with a clean tea towel. Place in a warm place (at least 75 degrees F). Let it sit for 12 hours to culture. After 12 hours, cover with plastic or a lid and refrigerate. This keeps for several days. When ready to use, whip the cream as you would normal whipping cream but be careful as this whips a bit faster. Be careful not to over whip. Sweeten with you favour alternative sweetener such as organic sugar, honey or maple syrup


Subscribe to our e-mail newsletter to receive updates.

Comments are closed.