Friday, April 15, 2011

Crème fraiche

I generally don't follow recipes exactly when I am experimenting in the kitchen which causes problems if I want to recreate something again later. It also makes it a little more difficult for me to get things written down to share with others. Then again, that is another purpose for this blog. Needless to say, I can't exactly remember where I read about making your own Crème fraiche. But between a magazine article and some different recipes found online I gathered that if I just put 4 tablespoons of high quality organic cultured buttermilk into a mason jar with a pint of organic heavy cream, let it sit covered (with a paper towel) on a countertop until the same time the next day, lo and behold... I have crème fraiche.
I told a friend of mine that I made my own hollandaise with my homemade crème fraiche and she asked "What is crème fraiche?" I said "fresh cream." This made her feel a little stupid because she thought it was something more elaborate and fancy than that. I told her that it is fancy and that's all there is to it because I don't really know what all the hubbub is about, except that it is expensive, hard to find and tastes amazingly fancy!

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