Simple Silky Creme Fraiche
“Creme fraiche” is heavy cream that has been cultured with buttermilk.
This simple two-step recipe, incorporates high quailty heavy cream, buttermilk and the addition of patience/time. The result is a tangy, luscious & gorgeous base spread. Perfect atop a dark chocolate mousse, whipped into golden potatoes, or served with chilled caviar & chips.
Ingredients
1 cups Heavy Cream
2 tbsps Buttermilk
Preparation
You’ll need
1 glass jar
1 small whisk
1 small piece of cheesecloth
1 rubber band
and patience
In glass jar, combine 1 cup of heavy cream and 2 tablespoons of buttermilk. Give mixture a quick whisk and cover with 1 small piece of cheesecloth. Secure with rubber band and set it to the side of your kitchen counter or ontop of your fridge for up to 48hrs. The longer your creme fraiche stays at room temperature, the longer it will ferment and create a deliciously tangy cream. After the 48 hour period cover it tightly with glass seal or metal lid and keep in fridge for up to 10 days. Enjoy!
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