Tuesday, December 12, 2006

How to Make Crème Fraîche

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.


Anonymous said...

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

D_Carst said...

8oz is 1 cup. It doesn't expand UNLESS the recipe you have calls to whip it!