[Sca-cooks] Crème Fraîche question
Martin G. Diehl
mdiehl at nac.net
Thu Oct 3 07:10:17 PDT 2002
Greetings,
I need 2 cups of Crème Fraîche for a dish that I will
be making this Saturday.
I can't find Crème Fraîche locally, but did find 2
methods on the net.
Any comments on these? Will they work?
Crème Fraîche
1 part sour cream
2 parts whipped cream
Mix together thoroughly and leave in room temperature
for 5-6 hours to thicken. When the Crème Fraîche has
thickened, place it in the fridge and it should be
usable for about 10 days.
Crème Fraîche
1 cup heavy cream
3 tablespoons buttermilk
Combine heavy cream and buttermilk in a jar. Mix with
a spoon, but do not shake. Close jar. Allow mixture to
sit at room temperature until cream is consistency of
loose gelatin. This can be anywhere from 6 to 24 hours,
depending on how warm your kitchen is. At this point,
refrigerate 6 hours before using.
Thanks in advance.
I am,
Vincenzo Martino Mazza,
In Service to the Dream
--
Martin G. Diehl
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