Before my hubby ate all my buttermilk, I was able to get one other buttermilk recipe made. Creme Fraiche.....so what is creme fraiche? It's pretty much fancy sour cream and if you have cream and cultured buttermilk on hand it could not be easier!
Creme Fraiche
1 pint cream (not ultra-pasterized)- most store bought cream is ultra-pasterized, so be sure to read the label.
3 Tb. cultured buttermilk (or 1 packet creme fraiche culture)
1. Pour cream into a clean jar. Stir in buttermilk or culture and set lid on top without screwing it on.
2. Leave at room temperature for 16-24 hours or until thickened. Refrigerate until ready to use. Store in the fridge in a covered container for 1 week.
You can see above that after I let it sit at room temp for 24 hours...it was spoonable thick. And smelled just like sour cream! Success! Use it just like you would sour cream. I ended up using it in a muffin recipe. Jumbo Coffee Cake Muffins and they are super yummy! It is
here.
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