Easy Creme Fraiche - 5 pts

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* Exported from MasterCook *

 

Easy Creme Fraiche - 5 pts

 

Recipe By :Not Your Mother's Slow Cooker Cookbook by Beth

Hensperger and Julie Kaufmann

Serving Size : 6 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup heavy cream -- (not ultra-pastureized, if

possible)

1/3 cup regular sour cream -- (not reduced fat or

imitation) or buttermilk

2 tablespoons plain yougurt -- containing acidophilus

cultiures

 

In a small bowl, combine the heavy cream, sour cream, and yogurt; whisk

until smooth. Leave in the bowl or pour into a clean jar or small

crock,

preferably cleaned well in the dishwasher. Cover with plastic wrap. Let

stand at room temperature until thickened, 6 to 8 hours. Let stand a

few

hours longer if you want it a bit thicker.

 

Cover and refrigerate the creme fraiche until ready to use. It will

continue to thicken as it chills. The creme fraiche will keep in the

refrigerator up to 1 week, if it last that long!

 

Makes 1 1/2 cups.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2005 "

Yield:

" 1 1/2 cups "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 167 Calories; 18g Fat (92.3%

calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 61mg

Cholesterol; 24mg Sodium. Exchanges: 0 Non-Fat Milk; 3 1/2 Fat; 0

Other

Carbohydrates.

 

NOTES : There are many ways to make homemade creme fraiche, a

thickened cream, but this is the simplest and most

successful. Creme fraiche is used in place of sour cream

or heavy cream in recipes. This recipe can be doubled or

tripled with no problems. It is really tasty stuff and

will not separate when stirred into a hot liquid, such as

soup.

 

Nutr. Assoc. : 0 1394 1671

 

 

 

 

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