Crème fraîche is the Western European counterpart to the sour cream you find at your grocer. While it is very similar, the fat content is higher, it is a bit thicker, and the taste is richer and slightly more sour.
Making your own crème fraîche at home is easier than you might think. Here is an easy recipe - give it a try!Crème Fraîche:
1 1/2 cups heavy cream
1/2 cup buttermilk
Pour the cream and buttermilk into a jar or other sealable container. Shake the mixture and leave it to rest at room temperature for about eight hours. Then move it to the refrigerator for atleast 24 hours before using. It should thicken over time and peak at about 4-5 days.
That is all.
jon.
Did you try this? I love creme fraiche!
ReplyDeleteI've tried this recipe twice in the past month. You won't regret it.
ReplyDeletehttp://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-fish-recipe/index.html
Ooh, that looks good.
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