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This makes plenty of crème fraîche for the soup and to enjoy as a topping on fruit, roasted sweet potatoes and pound cake.
Makes about 4 cups
Prep: 5 min • Ready in: 24 hr
Stir the cream and buttermilk to blend in a medium bowl. Cover and let stand at room temperature (70°F) until thickened, about 8 to 24 hours. Stir well. Cover and refrigerate for up to 10 days.
Recipe from the Kenter Canyon Farms test kitchen