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Making Your Own Crème Fraîche |
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Crème fraîche is fermented cream thickened by acid-producing bacteria. Its nutty, slightly sour flavor and smooth consistency make it especially good
Crème fraîche is fermented cream thickened by acid-producing bacteria. Its nutty, slightly sour flavour and smooth consistency make it especially good for enriching sauces and for using as a garnish for desserts, canapés, soups, and caviar.
It's simple to make crème fraîche at home. Place two cups of pure cream in a bowl and leave covered until it reaches room temperature. Stir in 1/4 cup buttermilk or l cup sour cream, mix and leave to stand at room temperature for at least five to six hours. Put the crème fraîche in the refrigerator for at least four hours to let it thicken further.
Crème fraîche will keep well under refrigeration for about ten days.
King Island Crème fraîche can also be bought through Australian Farmhouse Cheeses
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