Prep 2 mins
Cook 0 mins
From 'The Irish Pub Cookbook' by Margaret M. Johnson
- Combine ingredients in a glass jar.
- Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
- Refrigerate until ready to use.
Well that was cool. I opened a 1 cup container of heavy cream and used a tablespoon in a recipe. I added 1 tablespoon cultured buttermilk directly to the heavy cream container, closed and shook the carton and let sit for 12 hours. The creme fraiche was so thick I had to squeeze it into a bowl as I collapsed the carton. Great taste.
Wow...was this ever easy and delicious!! I love creme fraiche, but I hate paying the high price for it. After trying this recipe, I won't be buying creme fraiche ever again! I let mine set at room temperature for 18 hours to get it to the consistency that I like. I still can't believe how easy this was!! Thank you Charlotte J for sharing this fabulous recipe. It is definitely a keeper!!
**Made for ZWT 8 France**
So you make homemade creme fraiche? What kind of world do you live in, young lady? I think a couple of weeks in Louisiana would put you back on the straight and narrow. Made for ZWT#8~France.