Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 * Exported from MasterCook * Creme Fraiche Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 1 Preparation Time :0:00 Categories : Sauces Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons all-natural yogurt 1 pint heavy cream (minimum 36% milkfat) Line a wire sieve with a double layer of cheesecloth or an undyed microwave-quality paper towel over a bowl. Put the yogurt into it and let it drain for 30 minutes. Put the drained yogurt and cream in a clean glass jar. Discard the whey in the bowl. Seal the jar tightly and shake until the yogurt is dissolved into the cream. Set the jar aside at room temperature until the cream clots, about 4 to 8 hours, depending on how warm the room is. If it's a sunny day, I usually put the jar in the sun for an hour to get it started. When the clotting is complete, store the cream in the refrigerator. It will keep for about 2 week. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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