On Jun 3, 3:10*pm, Nancy2 > wrote:
> On Jun 3, 1:52 pm, koko > wrote:
>
>
>
> > I started making Crème Fraîche this morning. This afternoon I'll get
> > some wild caught salmon and tomorrow I'll have a Crème Fraîche roasted
> > salmon. Yummmeeeeehttp://i40.tinypic.com/vmstn8.jpg
>
> > Just mix up one cup sour cream and one cup of heavy cream. Loosely
> > cover with plastic wrap and leave on kitchen counter or other warm
> > spot overnight, or until thickened. Cover and refrigerate for at least
> > 4 hours, it will be very thick. The tart flavor will continue to
> > develop as it sits in the refrigerator.
>
> > Bye, gotta go to TJ's now.
>
> > koko
> > --
>
> > There is no love more sincere than the love of food
> > * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> > updated 06/03
>
> You don't need to make it half and half sour cream and heavy cream -
> Use 2-3 T. of buttermilk in 1 C. of whipping cream. *This works just
> as well and is more economical.

Not just more economical, better. I wouldn't even call that half and
half stuff crème fraîche.

> *Leave it covered, on the counter,
> overnight or up to 14 hours. *Then stir well, and refrigerate it.

Some folks would say, "Shaken, not stirred." Crème fraîche, like
avocado, was a later in life discovery for me. Mexican crema agria
too. The thick American style sour cream doesn't appeal to me much.

My wife and son did most of the work preparing dinner tonight. WW
spaghetti with meatballs in Ragu.
Gotta go. The monitor is needed to watch Roswell. Ms. Appleby as
dessert.
>
> N.

--Bryan