Crème Fraîche

Ingredients:
2 cups Heavy Cream
1/4 cup Buttermilk

Directions:

  • Warm the Heavy Cream in a non-stick Saucepan on Medium Heat until about 100°F.
  • Place the Buttermilk in a Medium Bowl, and slowly combine the Heavy Cream to it.
  • Store in a warm dry place for 24 hours, stirring every 6-8 hours. During the 24 hours, the mixture will thicken and take on a tangy and nutty flavor.
  • Once made, you can store it in a seal-able container in the fridge for up to 10 days.

Makes 2 1/4 cups.

NOTES: The bacteria in the buttermilk prevents bad bacteria from taking hold in the cream. This can be used for savory and sweet dishes and has many uses. My favorite is to put a dollop on some Tomato Soup.

Advertisements
Published in: on April 19, 2010 at 8:30 am  Leave a Comment  
Tags: , ,

The URI to TrackBack this entry is: https://deaghaidhrecipes.wordpress.com/2010/04/19/creme-fraiche/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: