The Good Housekeeping magazine for September had this recipe. I'm looking forward to trying it when Buttercup is back in milk.
Creme Fraiche
Makes 1 cup plus 2 tablespoons
1 cup heavy cream
2 Tbsp low-fat buttermilk
1. Stir together cream and buttermilk in a large, clean glass jar or bowl.
2. Cover tightly with lid or plastic wrap. Let mixture stand warm room temperature overnight or until consistency of sour cream.
3. Refrigerate 5 hours or until very cold. Creme fraiche can be kept, refrigerated, up to 1 week.
That's interesting the Good Housekeeping mag. is publishing these sorts of recipes.
How would you then use it? Like sour cream?
I do this all the time. I call it it "butter cream". If you are fermenting your cream for butter, it is basically the same. Although when I really intend to make creme fraiche, I will skim the very top, thickest cream from my jars and inoculate it. It's really nice with MM100 or Flora Danica. Oh so yummy.
And if you chill the cream well then put it in your food processor (with the dough blade) and let it go for a few seconds, it gets even thicker....more fluffed I suppose.
Yes Connie. Use it like sour cream. It is great stirred into cream soups as the cream portion. Very yummy in a good potato leek soup! Sort of like sour cream potato chips without the crunch....and, well, yummier.