Creme de la creme


While looking for an alternative filling for  chocolate pastry tart shells, I came across a recipe for home made crème fraîche.

At the store, a small (5 or 8 oz.) container will set you back more than a couple of bucks.

Who knew that Baking With Julia, you could actually save money rather than spending more of it.

It was good enough to eat paired with fresh blueberries: no crust.

1 c heavy cream

1 T buttermilk

Put both ingredients in a airtight jar. Close the lid. Shake the jar until the cream and butermilk are combined. Leave the jar on a table at room temperature for 12-24 hours. When the cream has thickened put it into the refrigerator. Allow the creme fraiche to cool for at least 24 hours before using.  This will keep for 2 weeks if you store it in the fridge.

It is safest to follow the original recipe, but…

I used about  1 c milk 1/2 heavy whipping cream and 2 T lemon juice, and was successful. Just milk and lemon juice doesn’t work.

Categories: Dessert, Desserts, Food and drink, sauces & condiments, Science | Tags: , , , , , | Leave a comment

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