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Crème Fraîche: Submitted by: | Date Added: 13 Sep 2011
Listed in: Preserves & Sauces
Ingredients

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

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