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CREME FRAICHE

 

Introduction:

 

1 cup whipping cream (not ultrapasteurized)

1 tablespoon buttermilk or unsweetened yogurt

 

Directions:

 

Warm cream to 100 degrees.  Stir in the buttermilk and pour liquid into a clean 1/2 pint container with a tightly fitting lid.

 

Store the jar at room temperature until the cream thickens noticably; this will take 12 to 24 hours.  Refrigerate and use as desired.  This cultured cream keeps  up to 1 month.

 

Yield: 1 cup