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Creme Fraiche Recipe

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This recipe for Creme Fraiche, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Devito (Harlem Devito, 1st grade)

Category:
Category:

Ingredients:  
Ingredients:  
3 T. buttermilk
1 pint (16 oz.) heavy whipping cream

Directions:
Directions:
Fill a mason jar with heavy whipping cream. Add buttermilk and stir well. Seal the mason jar tightly and let sit for at least 12 hours at room temperature. (For a thicker consistency, leave out at room temperature longer.)

Once it is at desired consistency, refrigerate so it doesn't become too thick.

For flavored Créme Fraiche, add preferred spice once combined. Try ground ginger, dill or lemon/orange zest.

Personal Notes:
Personal Notes:
Creme Fraiche is great to use as a complimentary sauce on sandwhiches, salmon, rice, chili, etc. It tastes a little like sour cream.

*Creme Fraiche is a culture and will not spoil. If the ingredients are left out separately past 4 hours, they will spoil. When combined, the elements interact to create a separate item that when left out only continues to thicken.

 

 

 

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