![](/sites/default/files/styles/or/public/images/creme2_0.jpg?itok=tRvJUNY5)
Photo Credit
Celeste Longacre
Subhead
Making Your Own Fermented Creme Fraiche
No content available.
![](/sites/default/files/pickling-logo.jpg)
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
No content available.
ADVERTISEMENT
Comments
Add a Comment
Making Creme Fraiche is 1 cup of heavy whipping cream and 2 tablespoons of buttermilk. Stir and let stand for 16 hrs. then refrigerate. The consistency should be pourable.
Hi Esther,
Sounds like another excellent way to make creme fraiche!
You said to use regular cream. Which is best; whipping cream or heavy whipping cream?
Thanks
You can use either one, but we’d recommend whipping cream.