Guest guest Posted September 25, 2001 Report Share Posted September 25, 2001 * Exported from MasterCook * Crème Fraîche Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 34 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Vce:Foundations Of Flavor Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cream 1 teaspoon buttermilk Although it doesn't perfectly duplicate the true flavor of the French version, this crème fraîche doesn't curdle when added to soups and sauces, and it's more delicately flavored than many commercial sour creams. It's a real treat when made with fresh cream that hasn't been ultrapasturized. To make crème fraîche, stir together cream and buttermilk. Cover and set in a draft-free place for 24 hours. By then it should be set and ready to use, but even if it's a little wobbly, it will continue to thicken in the refrigerator, where it should be stored. Crème fraîche keeps for about 2 weeks. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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