Recipe#10741
Title: Creme Fraiche
From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)Newsgroups: rec.food.recipes
Subject: Creme Fraiche
Date: 12 Apr 1994 12:44:10 -0400
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <199404082255.PAA10361@solstice.jpl.nasa.gov>
CREME FRAICHE
1 cup heavy whipping cream (not ultra pasteurized)1 cup dairy sour cream
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.
2 cups heavy whipping cream (not ultra pasteurized)
2 teaspoons buttermilk
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.