Ready in 1 hour
Try this Creme Fraiche #2 recipe, or contribute your own. "Sour cream" and "Sauces" are two of the tags cooks chose for Creme Fraiche #2.
Cuisine: AmericanMain Ingredient:
0 people want to try | 0 have favorited
From: firstname.lastname@example.org (Sherri Eastman) Date: 12 Apr 1994 12:44:10 -0400 Recipe #1: Whisk the 2 creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand in a warm place until thickened, about 12 hours. Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days and yields 2 cups. Recipe #2: Pour the cream and buttermilk into a large glass jar. Cover and shake vigorously for 1 minute. Let stand in a warm place until thickened, at least 12 hours. Stir well and refrigerate at least 24 hours before using. Keeps 7 to 10 days. Yield 2 cups. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Creme Fraiche #2. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!