Crème Fraîche
  • 2 cups heavy cream
  • 3 tablespoons cultured buttermilk
  1. Pour heavy cream into a large jar (1 1/2 pint or 1 quart jar) that has been sterilized. Add buttermilk and stir well. Cover with a coffee filter, sealing with a rubber band. Leave on the counter for 24 hours. After 24 hours, it should have thickened up, but will still be quite loose - almost like a runny yogurt. Place a lid on the crème fraîche and place in the fridge. In another 24 hours, it will be thick and amazingly yummy - like the best sour cream you've ever tasted.
Recipe by Whitney Donohue at