CREME FRAICHE HOMEMADE
Takes 2 days to make. Will last 2 weeks in refrigerator.
Provided by Elaine Laskowski
Categories Other Sauces
Number Of Ingredients 2
Steps:
- 1. Mix whipping cream and buttermilk in a clean glass jar and cover.
- 2. Let sit at room temperature (70^) for 8-24 hours or until thick.
- 3. Stir well and refrigerate at least 24 hours before using. Use within 14 days.
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Glenda Siltakuah Gongilo
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Raymen Garcia (Cpt#Raymen Cardo Garcia)
[email protected]I'm not sure what I did wrong, but my creme fraiche turned out grainy.
Becca Wahab
[email protected]This recipe is a great way to use up leftover cream. I've made it several times and it always turns out great.
Shahriar Nafiz
[email protected]I was so excited to try this recipe, but it turned out to be a disaster. The creme fraiche was too thin and runny, and it didn't thicken up even after I refrigerated it overnight.
Hadiul Islam
[email protected]This is the best creme fraiche recipe I've ever tried! It's so easy to make and it turns out perfectly every time. I've used it in a variety of dishes, from soups and stews to desserts, and it always adds a delicious, creamy flavor.