MissPrissy
Chillin' with the herd
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- Jul 9, 2008
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Creme Fraishe
2 tablespoons cultured buttermilk (not ultra pasterized)
2 cups heavy cream (I like bakers heavy cream sold at Safeway)
Combine the buttermilk and cream in a pan and heat to 85 degrees.
Pour into a clean glass jar partially covered.
Let stand at room temperature for 8 to 24 hours or until thick.
Stir and refrigerate at least 24 hours before using.
The cream will keep about 2 weeks sealed tightly in the refrigerator.
This is the french form of what we or your grandparents might remember as 'clabbered cream' eaten with fruits - like strawberries and creme. You can sweeten it if you want but it is supposed to be a bit of a sour contrast to sweet fruits.
It is really good to thicken white sauces
Creme Fraiche has lots of uses. Try it.
2 tablespoons cultured buttermilk (not ultra pasterized)
2 cups heavy cream (I like bakers heavy cream sold at Safeway)
Combine the buttermilk and cream in a pan and heat to 85 degrees.
Pour into a clean glass jar partially covered.
Let stand at room temperature for 8 to 24 hours or until thick.
Stir and refrigerate at least 24 hours before using.
The cream will keep about 2 weeks sealed tightly in the refrigerator.
This is the french form of what we or your grandparents might remember as 'clabbered cream' eaten with fruits - like strawberries and creme. You can sweeten it if you want but it is supposed to be a bit of a sour contrast to sweet fruits.
It is really good to thicken white sauces
Creme Fraiche has lots of uses. Try it.
