Recipe for Creme Fraiche on America’s Test Kitchen

I’ll have to try this recipe in the next couple days. I keep reading about creme fraiche (or more properly créme fraîche) like it’s a wonderful thing, but I haven’t seen it in any stores here.

The recipe is at, basically it’s heavy cream allowed to ferment after some buttermilk is added to it.

I’ve seen various other make-your-own créme fraîche recipes in the last couple years, some use cream, some use yogurt, some use half-and-half, some use buttermilk. But I’ve had really good luck with recipes from America’s Test Kitchen and their sister site/magazine Cook’s Country, so I definitely want to try this one.

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