Currently listing 620 recipes in 36 categories!

Latest Recipes
You need flash installed to view this header!
Crème Fraîche: Submitted by: | Date Added: 13 Sep 2011
Listed in: Preserves & Sauces

1 cup heavy cream
1 Tablespoon buttermilk

Cooking Instructions

1) Put the heavy cream and buttermilk in a jar or container with a tight-fitting lid and shake it a couple of times to blend the two liquids. Let the jar sit at room temperature for 12 to 24 hours, or until it thickens. (Keep an eye on it: crème fraîche will thicken faster in a warm room than a cool one.)

2) Once thickened, chill the crème fraîche for at least 1 day before using.

3) STORING: Refrigerated, the crème fraîche will keep for 2 weeks and become tangier.

NOTE: This can be whipped for a topping like any whipped cream.

Dorie Greenspan; Baking with Julia [Child]; 1996

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 0.00/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 0.0/5 (0 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Horseradish Sauce Simple Southwestern Marinade Tom's Not-So-Secret Ribs Garlic-Honey Sauce Lemon Curd Murphy White Sauce

Recipe Cloud Tags:
- Recipe Hit Count - 000011




Thank you, your comments will be reviewed shortly!