Crème Fraiche
Food Channel Response: There are many variations to Crème Fraiche, but most have two ingredients in common: heavy whipping cream combined with buttermilk. The quantities vary, as does the time recommended for the culture to begin to thicken. Here is one option.
Combine 1 1/2 cup heavy whipping cream with 1/4 cup buttermilk OR 1 cup sour cream. Mix well, cover, and allow to sit at room temperature for 8-10 hours or until mixture begins to thicken. Refrigerate and use within 5-7 days. May season with nutmeg, particularly if used as a dessert topping. Also excellent over vegetables such as asparagus.
On 12/23/06 10:07 PM, "R U" wrote:
I am looking for where to find cream fraiche - or how to make it.
Comments
On May 1 at 03:53 PM Ana said:
This is so good i eat it all the time!!!! Maybe thats why iI weigh about 135 lbs.
On Jun 2 at 01:55 PM Theresa said:
Interesting that Devonshire Style Cream is so similar to Creme Fraiche.
On Jun 6 at 09:30 PM Patricia Levinson said:
Years ago, I made creme fraiche with amaretto
for a dessert with strawberries
Now,I would like to make it again, I can't find a recipe Can you help
tricia levinson
P.S. i need it for a party this saturday, June 9th
On Jan 7 at 09:10 PM Rebecca said:
sounds great