Monday, July 25, 2011

Make you own sour cream/crema/creme fraiche

This is easy to make and just requires a little thinking ahead when menu planning 

1 cup heavy cream
2 tablespoons buttermilk
Combine cream and buttermilk well in glass jar and cover loosely.  Let stand at room temperature for about 12 hours, or until thickened.  Stir and refrigerate.  It will keep in the refrigerator for 7 days.

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