Creme Fraiche

Title:
Creme Fraiche

Yield:
1 Servings

Categories:
Misc




Ingredients:





     2 c  Heavy Cream


     2 tb Buttermilk Or Sour Cream






 Heat cream over low heat to 100 degrees F. Add buttermilk and mix well. Put


 in covered jar and let sit at room temperature for 6 to 8 hours.


 Refrigerate at least 24 hours before serving. The cream will become thick


 like sour cream.


 


 NOTE: Creme fraiche can be kept in the refrigerator for 2 to 3 weeks.


 


 Recipe by: Martha Stewart


 


 Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland


 
on Dec 02, 1997