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Subscribe to forums RSS#1 Tue 20 Mar 07 10:29pm
Grabar
- Member Occupation Student.....wanna start a career as a chef!....don't know how to!
- From Seacoast Croatia
- Member since Thu 15 Mar 07
A question.......
HELLO!!.......................Does anyone know, anyone who can help me about a recipe: how can I make a good "creme fraiche"?.....Can anyone help me about a recipe? .......Thanks anyway......
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#2 Tue 20 Mar 07 10:42pm
The Cuban Chef
- Member Occupation peace and duck grease
- From united states
- Member since Mon 10 Jul 06
Re: A question.......
LOOK "IN THE KITCHEN"
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#3 Wed 21 Mar 07 3:36am
shammrok
Occupation Growing things
- From Up the garden path...Tasmania
- Member since Thu 02 Sep 04
Re: A question.......
Creme Fraiche
Ingredients :
RECIPE #1
1 cup Heavy whipping cream (not ultra pasteurized)
1 cup Dairy sour cream
RECIPE #2
2 cup Heavy whipping cream (not ultra pasteurized)
2 tsp Buttermilk
Method :
* Recipe #1: Whisk the 2 creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand in a warm place until thickened, about 12 hours. Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days and yields 2 cups.
* Recipe #2: Pour the cream and buttermilk into a large glass jar. Cover and shake vigorously for 1 minute. Let stand in a warm place until thickened, at least 12 hours. Stir well and refrigerate at least 24 hours before using. Keeps 7 to 10 days.
* Yield 2 cups.
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