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homemade creme fraiche

It's so amazingly simple to make this.

 

Cultured cream (get really good stuff and let it sit out for a bit, so it's not cold anymore). Two tablespoons buttermilk. Bring it all up to 85 degrees. Pour in the jar.

 

Let it sit in a cool place for a few days, stirring every day.

 

Creme fraiche.

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Taken on April 3, 2008