Thursday, April 28, 2011
I am in love with fatty dairy products. Creme fraiche is a great substitute for sour cream and it's much more tangy and delicious when it's made fresh.
2 cups heavy cream
2 TBS buttermilk
1 TBS fresh lemon juice
2 tsp salt
Combine the cream and buttermilk
Give it a quick whisk
Pour into a clean jar and cover
Throw into a dark cabinet or pantry and let it work it's magic for 24 hours
After a night in the cabinet, give the cream a quick stir. Voila! Insanely addictive fresh cream.
Refrigerate for at least 30 minutes before consuming. Should last at least 2 weeks in the cooler.
I like to add salt and lemon to the finished creme, b/c it lifts the flavor and prolongs the shelf life.
I love creme fraiche in scrambled eggs, but you can put it on just about anything. It can also be used as a sauce.