Bring the cream to 110F in a medium saucepan. Remove the pan from the heat and stir the butter milk into the hot cream.
Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel. Allow the crme fraiche to culture for 18 to 36 hours at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the finished crme fraiche. and use it within one week.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
2 cups pasteurized heavy cream (whipping cream)
2 tablespoons cultured buttermilk
Steak Sandwich Heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the ...
Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, suga...
1. Preheat the oven to 180C/160C fan/gas 4 or light a barbecue. Wrap the potatoes in foil and bake d...
In a small saucepan, heat the cream until it is just warm to the touch (about 100 F or 40C). Remove ...
Heat the oven to 400F and arrange a rack in the middle. Heat the olive oil in a large pot over mediu...