Jan 16 2016
I like Crème Fraiche on Tex-Mex food instead of sour cream.
I used to be able to buy it here but they quit handling it. I plan on some beef
fajitas next week and wished I had Crème Fraiche. I thought maybe I could make
my own so I searched for recipes.
Some recipes I thought were too involved and you had to heat
up some ingredients etc. I found one by Martha Stewart that looked easy enough
for me to try.
It was just add 2 tablespoons of butter milk to a pint of
heavy cream and let set at room temperature for about 12 hours. I bought the
butter milk and heavy cream yesterday and mixed it up at noon. I knew I would
be up at mid-night so it should be done by then.
When I got up I checked it and it was just starting to curdle
some. I decided to just let it set overnight. I checked it first thing this AM
and it was about there. I just checked it at noon and it was good and tasted
good. I put a lid on and in the fridge. Martha said it would last a week. So
mine took 24 hours not 12.
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