Usually you can find crème fraîche is most big supermarkets in the US and at Trader Joe's. But but just in case you are unable to find it, a substitute for crème fraîche can be produced by adding 1–2 tablespoon of cultured buttermilk to two cups of pasteurized (not ultra-pasteurized) heavy cream [heavy cream has a fat content between 36% and 40%] and letting the mixture stand at room temperature (leave the container ajar, and place on a high shelf in a warm part of the kitchen or on top of the refrigerator) for 8 - 24 hours until thick; to develop a fuller flavor, allow the mixture to sit an additional 12 hours.
2 comments:
how much does this yield in servings. a recipe i want to use calls for 2-8 ounce servings and i am unaware how many servings it takes. thank you
8oz is 1 cup. It doesn't expand UNLESS the recipe you have calls to whip it!
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