Return to Main Recipes Page/Return to Home Page

Creme Fraiche I (D, KLP)
Source: Unknown
Yield: 1 cup

1 cup heavy cream
2 tablespoons buttermilk

Place the cream and buttermilk in a glass container. Let stand, uncovered, at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Poster's Notes:
The French version of fresh, heavy cream, is thicker and more tart. Delicious spooned over fresh fruit or other desserts such as warm cobblers and puddings. It is the ideal addition for sauces or soups because it can be boiled without curdling.

Pasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A