Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Monday, October 04, 2010

Creme Fraiche

1 c. heavy or whipping cream
2 Tbs. buttermilk

Combine ingredients very well in a glass jar and cover.

Let stand at room temperature (about 70ยบ F) for 8 or more hours, until thickened.

Stir well, then refrigerate.

Use within a week to ten days.

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