Creme Fraiche
"*^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*"
- Ready In:
- 12hrs 10mins
- Ingredients:
- 3
- Yields:
-
2 cups
ingredients
- 1 1⁄2 cups heavy cream
- 1⁄2 cup cultured buttermilk
- 1⁄2 lemon, juice of
directions
- Stir ingredient together in a saucepan over low heat until it reaches 85 degrees.
- Half cover the cream and leave in a warm place (70-80 degrees) until it thickens and developes a slightly tart flavor.
- This will take 12-24 hours depending on the buttermilk culture and the temperature.
- When the cream has thickened, store in a covered container in the refrigerator for up to 10 days.
- Creme fraiche will thicken more as it chills.
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Reviews
-
I needed a creme fraiche recipe for recipe #66694 so I thought I would try this one. It came out fabulous. It was very easy to make. -
I decided to try this recipe because I was intrigued by your recipe for Pineapple Upside-Down Cake #53516 (that review follows) and because I never can find this in the grocery stores. It is wonderful and I can't wait to experiment with it. Thanks for sharing!
RECIPE SUBMITTED BY
My name is Jessica & I'm 29.
I am a Christian, SAHM, and am married to my wonderful husband Greg. We have a few different home based businesses we do on the side.
I have a daughter Trinity - 7, two step daughters Kylie - 5, Kara - 4, and a son Grayson - born the end of December.
Kids are back to school, and I am enjoying the break...if you could call it that! My time is now tied up by caring for my son, shuttling kids to and from school, soccer practice, church, bible study, etc. I am also learning to play the bass guitar.
I love to cook...just not clean. (I'm VERY messy in the kitchen...could use every dish in the kitchen to make a bowl of oatmeal.) =)
