Recipes

Crème Fraiche (Crema)

makes 1 cup

• 1 cup heavy cream (not ultra-pasteurized)
• 3 Tbsp buttermilk or whole yogurt

Mix well in a nonreactive container. Cover with a piece of thick toweling and set in a warm place (an oven with a pilot light works well) until it thickens; this can take up to 8 hours depending on the quality of the ingredients. Then set in the refrigerator overnight, or better still, 36 hours, until the cream thickens even more.

<< back to recipes menu