Homemade Creme Fraiche Recipe courtesy Emeril Lagasse, 2002 Recipe Summary Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 12 minutes Yield: 1 cup User Rating: No Rating Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products. 1 cup heavy cream 2 tablespoons buttermilk In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.) Episode#: EM1F54 Copyright © 2003 Television Food Network, G.P., All Rights Reserved