Creme fraiche #2
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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