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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 8 |
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*^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^* Ingredients:
1 1/2 cups heavy cream |
1/2 cup cultured buttermilk |
1/2 lemon, juice of |
Directions:
1. Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
2. Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
3. This will take 12-24 hours depending on the buttermilk culture and the temperature.
4. When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
5. Creme fraiche will thicken more as it chills.
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