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Making Crème Fraîche is as difficult as adding sugar to your coffee or tea...seriously!
But what is Crème Fraîche? Essentially it is a mild tasting sour cream but with a dose of sophistication.
Why should I make it. Well there are two reasons. First look at the ingredients of your store bought sour cream and the second reason is that you can use it like sour cream but it won't curdle when added to hot gravy's, soups or the like. And thirdly, it's really cool to make something on the cheap that costs big bucks at the grocery store.
But what is Crème Fraîche? Essentially it is a mild tasting sour cream but with a dose of sophistication.
Why should I make it. Well there are two reasons. First look at the ingredients of your store bought sour cream and the second reason is that you can use it like sour cream but it won't curdle when added to hot gravy's, soups or the like. And thirdly, it's really cool to make something on the cheap that costs big bucks at the grocery store.
Recipe:
2 cup heavy cream "pasteurized," not "ultra-pasteurized"
3 Tbs cultured buttermilk
3 Tbs cultured buttermilk
Gently stir the two ingredients together and let sit on your counter in a warm place for about 24 hours with a loose covering such as a paper coffee filter or paper towel.
Cover and refrigerate for a 24 hours.
That's all folks!
If you want to know what you can make with Crème Fraîche try this link.
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