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Submitted by nobake:


Note from nobake...(she had to clarify what this was for me..lol!!)
"It is a lot like sour cream.
A lot of people serve whole strawberries with it or other fruit.
It is rich, thick and good on anything you would use sour cream for but better."

Creme Fraiche

2 Tbsp. buttermilk
1 c. whipping cream
(not ultrapasteurized, if possible)

In glass bowl or jar, combine cream and buttermilk;
whisk until blended.
Cover loosely with foil
and let stand in a warm place away from drafts for 12 to 24 hours.
It will thicken and become just slightly sour.

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