creme fraiche #2
- Categories
- Sauce
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Heavy whipping cream (not ultra pasteurized) |
| 1 cup | Dairy sour cream |
| 2 cups | Heavy whipping cream (not ultra pasteurized) |
| 2 teaspoons | Buttermilk |
RECIPE #1
RECIPE #2
From: eastman@... (Sherri Eastman) Date: 12 Apr 1994 12:44:10 -0400 Recipe #1: Whisk the 2 creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand in a warm place until thickened, about 12 hours. Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days and yields 2 cups.
Recipe #2: Pour the cream and buttermilk into a large glass jar. Cover and shake vigorously for 1 minute. Let stand in a warm place until thickened, at least 12 hours. Stir well and refrigerate at least 24 hours before using. Keeps 7 to 10 days. Yield 2 cups.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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