CRèME FRAîCHE
Provided by Allison Vines-Rushing
Categories Milk/Cream Dairy No-Cook Buttermilk
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a small bowl, whisk together the cream and buttermilk and cover with cheesecloth. Let the mixture stand at room temperature for 48 hours. Discard the cheesecloth and remove the skin that has formed on top of the cream, discarding it as well.
- The crème fraîche will keep, in a covered container in your refrigerator, for up to 2 weeks.
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#15-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #low-protein #5-ingredients-or-less #eggs-dairy #french #easy #european #dietary #low-sodium #low-carb #low-in-something #number-of-servings
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mian hanif
[email protected]Meh.
Purabi Acharjee
[email protected]I followed the recipe exactly, but my crème fraîche didn't turn out as thick as I expected. It was still tasty, but I'm not sure what I did wrong.
Sohrab uddin
[email protected]This recipe was a bit more challenging than I expected, but the crème fraîche turned out great in the end. It was definitely worth the extra effort.
HA Hriday Das
[email protected]Easy peasy! I made this crème fraîche in just a few minutes and it turned out perfectly. I can't wait to use it in my next recipe.
sparky396
[email protected]The crème fraîche turned out great! It was thick and creamy, with a slightly tangy flavor. I used it to make a fruit tart and it was delicious.
Rashidat Maito
[email protected]This crème fraîche recipe was incredibly easy to follow and resulted in a smooth, tangy crème fraîche that was perfect for my dessert. I'll definitely be making it again!