Crème Fraîche

Crème Fraîche
Staff Writer

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The Accidental Locavore sometimes has leftover buttermilk from making biscuits and unlike my mother, drinking it, is not for me. However, crème fraîche is the answer and it couldn't be easier. 

Ingredients

  • 2  Tablespoons  buttermilk
  • 1  Cup  heavy cream (not ultra-pasteurized)

Directions

Mix the buttermilk and cream in a glass container. Cover and let it stand at room temperature for 8-24 hours until very thick. Refrigerate. It will keep (and get a bit thicker) in the refrigerator for up to 10 days. Serve and enjoy.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
36µg
5%
Calcium, Ca
29mg
3%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
36mg
5%
Selenium, Se
2µg
4%
Sodium, Na
47mg
3%
Water
15g
1%