On Sun, 3 May 2009 00:51:28 -0400, "Ed Pawlowski" >
wrote:

>
>"The Ranger" > wrote in message
. ..
>> Mr. Bill > wrote in message
>> ...
>>> Do you buy or make Crème Fraîche?
>>
>> That's easy; buy. It's just not worth the effort to make it. I use such
>> minor amounts that wasting a pint of heavy cream would be unfortunate.
>>
>
>Easy for you to say. For me, it is a 60 mile round trip to buy. No local
>store carry it here.

I know exactly what you mean. I'ts a 45 mile round trip for me.
This is how I make Creme Fraiche.
Since it's equal amounts I make half a recipe or even less depending
on what I need.
The cream freezes great and the sour cream never goes to waste.
>
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Creme Fraiche

sauces/dips

1 cup heavy cream; not ultra pasteurized
1 cup sour cream

Whisk the heavy cream and sour cream together in a bowl. Cover loosely
with plastic wrap and let stand in the kitchen or other reasonably
warm spot overnight, or until thickened. In cold weather this may take
as long as 24 hours.

Cover and refrigerate at least 4 hours, after which the creme fraice
will be quite thick. The tart flavor will continue to develop as the
creme fraice sits in the refrigerator.

Notes: The Silver Palate cookbook

Yield: 2 cups


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26