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With the richness of whipping cream and the consistency and tang of sour cream, crème fraiche is a staple in French cuisine. Crème fraiche does not curdle or separate when heated and is an excellent substitute for sour cream in many recipes. I cannot buy crème fraiche where I live so this too I have to make myself. But the good news is it could not be simpler to make. Just add buttermilk to whipping cream, shake, cover, and then leave it on the counter overnight. That is all it takes. Crème fraiche is quite delightful!

1-1/2 cup heavy whipping cream [35%]
1/4 cup buttermilk [3.25%]

• Pour the whipping cream and the buttermilk into a glass jar or container with a well fitting lid.
• Place on the cover and shake.
• Let it sit at room temperature overnight or until mixture thickens.
• Shake it, refrigerate it and use it up within a week.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!