So easy to make, just plan ahead to enjoy this game-changing addition to soups and baking projects.
Ingredients:
2t buttermilk or yogurt whey
1 cup of room temperature heavy cream
Whisk the buttermilk or whey into your cream.
Cover, and let sit overnight or for 24 hours.
If, after 24 hours, your creme fraiche is not as thick as you would like, strain through cheesecloth.
Creme fraiche works best in hot sauces and soups - it won't curdle like sour cream can.
