Cooking Hint of the Day - Creme Fraichegreenspun.com : LUSENET : Cooking & Crafts : One Thread
You have probably recently seen recipes or watched Martha Stewart use creme fraiche [pronounced: krehm FRESH] instead of sour cream. Itís richer tasting and wonít break when blended with hot foods, like sour cream tends to do. It is hard to find if you don't live a large city, but here is how to make your own:
To make your own, combine 1 cup heavy cream, 2 T. buttermilk, and 2 t. lemon juice in a glass bowl.
Cover and let stand at room temperature for up to 24 hours, until thickened. It can keep up to a week in the refrigerator. Youíll want to cover it tightly.
-- Karen (email@example.com), March 22, 2002