KosherEye
<<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> How to Keep that Guac GREEN! <<< o >>> Healthy Banana Almond Ice Cream Sandwiches <<< o >>> Maple Pecan Muffins <<< o >>> Black Forest Coconut Candy <<< o >>> Paleo Desserts <<< o >>> Piña Colada Ice Box Cream Pie <<< o >>> Feasting on the Fourth <<< o >>> Roasting Whole Garlic <<< o >>> Lékué Rice and Grain Cooker Giveaway <<< o >>>
Bookmark and Share
PDF Print E-mail

Crème Fraîche

cremefaicheThis thick dairy product resembles sour cream, but its flavor is much less tangy and more buttery. Unlike sour cream, it has the advantage of not curdling when heated. It is available at specialty stores and many supermarkets, but it can be pricey. To make your own crème fraîche:

Whisk together 1 cup heavy cream (not ultrapasteurized) and 2 tablespoons buttermilk in a saucepan. Heat over low heat just until the mixture is lukewarm. Transfer to a bowl and cover loosely with plastic wrap. Let stand in a warm place until it is about the consistency of heavy cream, 24 to 36 hours) the exact time depends on the room temperature). Transfer to a covered container and refrigerate for 24 hours to thicken more. It will keep in the refrigerator for up to two week.

from Tips Cooks Love, Rick Rodgers, Sur la Table


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
LARGE_Kitch_Gadgets-0_200W
We welcome relevant Google Ads but can't take responsibility for their kashrut or content.