Creme Fraiche
Website
Source URL: www.epicurious.com
Course: Sauces/Gravies
Reviews
1 reviews,
average rating 4.0 / 5
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I've always before opted for the "or sour cream" option, not being able to find Creme Fraiche in Utah. But finally I decided to try making it - and truly - it couldn't be easier. Lots of recipes around the internet appear the same - heavy cream innoculated with buttermilk, 1-2T/C. I used 2T for 1.5 C of cream. As promised, it had thickened nicely at about the 18 hour mark, and it tastes rich with a pleasant tang.