Let’s Make Creme Fraiche!

My day started off by finishing
A Clockwork Orange by Burgess and preparing a salad to take to my mother for brunch using homemade Burrata, and the lovely basil and tomatoes that have been growing uncontrollably in my garden!

I too had some Burrata with garlic crisps and then it donned on me I had to figure out what to do with the extra buttermilk I had purchased.

Being that I always have heavy cream available I decided what better idea than to make creme fraiche!

Creme Fraiche is one of my favorite dairy products! It’s a sweeter and creamier version of sour cream, like a mix between sour cream and marscapone cheese. It goes great tossed in pasta, on buttery croissants or with sliced strawberries dusted with sugar!
In a glass container to one pint heavy cream add 1 tbsp cultured buttermilk and stir. Cover and leave on your counter or pantry for a minimum of 12 hours or until desired thickness is achieved.

Refrigerate and enjoy!
I like a dollop in my yogurt bowl every morning!

Have you ever tried creme fraiche?
May your home be filled with warmth, your pantry full and may you always have good health!

Xo,



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