I can never find creme fraiche for purchase, no matter how fancy the store. Fortunately, there is an almost effortless way to make it at home. I found this recipe for creme fraiche (I do not know how to use the symbols to make that actually spelled accurately on here, so deal with it) on Epicurious.
Ingredients
1 cup whipping cream
2 tbs buttermilk
Directions
1. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass
container. Cover and let stand at room temperature (about 70°F) from 8
to 24 hours ("overnight" tends to work well), or until very thick. Stir well before covering and
refrigerate up to 10 days.
No comments:
Post a Comment