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* Exported from MasterCook *
Easy Creme Fraiche - 5 pts
Recipe By : Not Your Mother's Slow Cooker Cookbook
Serving Size : Preparation Time :0:00
Categories : Volume 10-04 Apr 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream
[not ultra-pasteurized, if possible]
1/3 cup regular sour cream
[not reduced fat or imitation]
or buttermilk
2 tablespoons plain yogurt
[containing acidophilus cultures]
In a small bowl, combine the heavy cream, sour cream and yogurt; whisk
until smooth. Leave in the bowl or pour into a clean jar or small crock,
preferably cleaned well in the dishwasher. Cover with plastic wrap. Let
stand at room temperature until thickened, 6 to 8 hours. Let stand a few
hours longer if you want it a bit thicker.
Cover and refrigerate the creme fraiche until ready to use. It will
continue to thicken as it chills. The creme fraiche will keep in the
refrigerator up to 1 week, if it last that long!
Makes 1 1/2 cups.
Description : "5 pts"
S(Formatted by Chupa Babi in MC): "01.15.07"
Copyright : "2005"
Yield : "1 1/2 cups"
NOTES : There are many ways to make homemade creme fraiche, a thickened
cream, but this is the simplest and most successful. Creme fraiche is used
in place of sour cream or heavy cream in recipes. This recipe can be
doubled or tripled with no problems. It is really tasty stuff and will not
separate when stirred into a hot liquid, such as soup.
From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie
Kaufmann
Contributed to the FareShare Gazette by Chupa; 19 April 2007.
www.fareshare.net
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