Creme Fraiche
List of Ingredients
This recipe produces a very good facsimile whose advantage is that it can be boiled in soups and sauces without curdling like regular cream. It is also delicious spooned over cobblers, puddings, and fresh fruit.
1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilkRecipe
Combine the cream and buttermilk in a glass bowl and allow to sit covered at room temperature for 8 to 24 hours, until very thick. Stir and store covered in the refrigerator for up to 10 days.
Makes 1 cup
|
|
member logon
