I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 5, 2011

Creme Fraiche

2 C heavy whipping cream
2 Tb sour cream or buttermilk

Place heavy cream in a small container and add sour cream.  Whisk to combine.  Cover and let sit at room temperature until thick, 12-18 hours.  Refrigerate and keep for up to 1 week.

(The sour cream or buttermilk keeps the cream from growing bacteria while thickening.)

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