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

Tuesday, January 31, 2012

Creme Fraiche

Creme Fraiche
From around my french table.

This takes 2 days, so if you need it sooner, make other plans!

1 C heavey cream
1 Tb buttermilk or plain yogurt

Put cream and buttermilk in a clean jar with a tight-fitting lid.  Shake vigorously for a minute or so.  Put jar on counter and leave for 12-24 hours or until cream thickens slightly.  (The warmer the room, the quicker the thickening.)

Once thick, transfer to the fridge and let chill for a day before you use it.

(Keeps for about 2 weeks, getting tangier as time goes by.)

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