Prep 5 mins
Cook 0 mins
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
- In a bowl, combine the cream and buttermilk or lemon juice.
- Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (can be refrigerated up to 1 week.).
Ok so I tried this recipe and I could not get this to thicken and I left it out all day. I am not quite sure what happened as I used buttermilk and a touch of lemon juice and I figured it was warm enough to thicken but I only got a small layer on top. I used this but unfortunately it turned my mashed potatoes into a soup/chowder. Oh well, I guess I'll have to leave it out longer next time.
Used this to make: Mashed Potatoes With Creme Fraiche and Chives and I opted for the buttermilk. Thank you! Reviewed for ZWT 2009.
I have made creme fraiche in the past using buttermilk and this intrigued me because it listed the lemon juice option. After sitting on the counter overnight the creme was pourable consistency and it thickened up so nice after being refrigerated. A winning recipe. Thanks Barb.