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| Crème Fraîche |
| Crème fraîche is a better – tasting “sour cream” than commercially purchased products and can be partially or completed substituted for any recipe calling for sour cream. Just try it on baked potatoes once and you’ll see the difference. Want to be more –daring? Whip it like cream and top your favorite pumpkin or sweet potato pie with it. Still not enough? Spike the whipped crème fraîche with your favorite bourbon, cognac, or liqueur for pies, fools, crisps or spouse. Ingredients 1 cup buttermilk 3 cups heavy cream Method Pour the buttermilk and cream into a large clean glass jar and give it a stir. Cover the jar loosely with plastic wrap. Leave the jar with the mixture at room temperature for at least 55 hours and up to 72. The resulting texture should be akin to sour cream. Refrigerate your crème fraîche immediately. Your crème fraîche will keep, covered and under refrigeration for up to 2 weeks. |