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Homemade Creme Fraiche and Cream Cheese

Homemade Sour Cream (Crème Fraiche)

2 cups heavy cream (always organic, and make sure it is JUST cream without carrageenan gum or stabilizers added)

¼ cup cultured buttermilk

1) Mix in jar, place on counter for 24 hours.

2) Chill for 24 hours before using.

Cream Cheese

1 litre half and half (creamo) – organic is best

¼ cup cultured buttermilk

1) Mix in jar, place on counter for 24 hours.

2) Chill in fridge for 12 hours, then strain through thin cloth for 48 hours.

3) Season with salt for plain cream cheese or with a variety of herbs and garlic.

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