Creme Fraiche:
Yields 1 cup
Source: The New York Times Cookbook. Recipes by Craig Claiborne.
1 c.cream
1 tsp.buttermilk
Pour the cream into a jar or mixing bowl.Add the buttermilk & stir.
Cover tightly with plastic wrap & let stand in a slightly warm place for 12 hours or longer,or till cream is about twice as thick as ordinary heavy cream.
Refrigerate & use as desired on fresh fruits,fruit pies & so on.Keep closely covered.
Yields 1 cup
Source: The New York Times Cookbook. Recipes by Craig Claiborne.
1 c.cream
1 tsp.buttermilk
Pour the cream into a jar or mixing bowl.Add the buttermilk & stir.
Cover tightly with plastic wrap & let stand in a slightly warm place for 12 hours or longer,or till cream is about twice as thick as ordinary heavy cream.
Refrigerate & use as desired on fresh fruits,fruit pies & so on.Keep closely covered.
MsgID: 0061930
Shared by: Mickey,Mo.
In reply to: ISO: What is Creme Fraische?
Board: Cooking Club at Recipelink.com
Shared by: Mickey,Mo.
In reply to: ISO: What is Creme Fraische?
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: What is Creme Fraische? |
Vicki - Paola, KS | |
2 | re: Creme Fraiche |
Tracey, San Mateo CA | |
3 | Thank You: Thanks Tracey |
Vicki - Paola, KS | |
4 | Vicki - you're welcome, hope you find it (nt) |
Tracey, San Mateo CA | |
5 | Recipe: a recipe for Creme Fraiche |
Mickey,Mo. | |
6 | Thank You: Thanks Mickey |
Vicki - Paola, KS | |
7 | So glad to be able to help Vicki . (nt) |
Mickey,Mo. |
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