CRÉME FRAÎCHE IS A PERFECT THICKENER TO SAUCES, SOUPS AND EVEN SALAD DRESSING. IT IS THICKER THAN HEAVY CREAM AND UNLIKE SOUR CREAM OR YOGURT WILL NOT BREAK DOWN WHEN IT'S HEATED. I USE IT FOR EVERYTHING FROM CHICKEN TARRAGON TO VICHYSSOISE. TRY A DOLLOP ON A SLICE OF LEMON TART OR A BITTER CHOCOLATE MOUSSE.
POUR 1/2 CUP BUTTERMILK OR YOGURT OR A COMBINATION OF BOTH INTO A WIDE-NECKED JAR.
ADD 2 CUPS OF HEAVY CREAM. STIR TO BLEND.
CUT A SQUARE OF CHEESE TO COVER THE MOUTH OF THE JAR.
SECURE WITH A RUBBER BAND.
ALLOW TO STAND OVERNIGHT OR LONGER ON A WARM PLACE IN YOUR KITCHEN. DEPENDING ON THE AIR TEMPERATURE, IT MAY TAKE LESS OR MORE TIME TO CONGEAL.
WHEN IT IS THE CONSISTENCY OF YOGURT, REMOVE THE CHEESECLOTH, SECURE THE TOP AND REFRIGERATE.
IT SHOULD BE GOOD FOR ABOUT TWO WEEKS.
Ingredients
Directions
POUR 1/2 CUP BUTTERMILK OR YOGURT OR A COMBINATION OF BOTH INTO A WIDE-NECKED JAR.
ADD 2 CUPS OF HEAVY CREAM. STIR TO BLEND.
CUT A SQUARE OF CHEESE TO COVER THE MOUTH OF THE JAR.
SECURE WITH A RUBBER BAND.
ALLOW TO STAND OVERNIGHT OR LONGER ON A WARM PLACE IN YOUR KITCHEN. DEPENDING ON THE AIR TEMPERATURE, IT MAY TAKE LESS OR MORE TIME TO CONGEAL.
WHEN IT IS THE CONSISTENCY OF YOGURT, REMOVE THE CHEESECLOTH, SECURE THE TOP AND REFRIGERATE.
IT SHOULD BE GOOD FOR ABOUT TWO WEEKS.
