Crème Fraiche Recipe
My culinary school instructor, Chef P, used the following ratio to create his crème fraiche: 2 tablespoons-1/3 cup buttermilk for every 1 cup of whipping cream. I can still hear him muttering “Sour cream? What is this sour cream?” in his heavy french accent as he mixed together the cream and buttermilk.
Combine in a glass jar or bowl, cover, and let stand at room temperature for 24-36 hours, until thickened. Keep in the fridge for up to 10 days.
I’ve found that 3-4 tablespoons of buttermilk in 1 cup of whipping cream yields a thick, luscious, tangy cream perfect on top of berries, whipped into buttercream icing, or spiked with dill & lemon and served with potato pancakes.
Awesome.. .thanks for sharing this (I’ve always wondered how to make this.)
It looks so delicious! I didn’t know that it’s so simple to make. Thanks for the recipe!
Ok, I can’t stop drilling down to other pages because you just keep providing things that I really need. thank you, thank you, thank you.
I want to try this recipe, I always hear it on the food t.v., never tasted it. Sounds yummy! I am also going to try the Gnocchi. I’m just going to have to blog this: for recipes please see Island Vittles. I also want to try the Rolls from Food to Fiction, out of Diana Gabaldons book. I couldn’t find quail, so I got a cornish hen instead. I hope it works out. I’ll let you know. Love your blog!!!
Oh, I just saw the basic tomato sauce recipe, I’ll probably try it too. :)
Hazel