Creme Fraiche
My friend Emily shared this with me. So easy, elegant and fun.
2 cups heavy whipping cream
4 T. low fat buttermilk
Combine in a glass jar with lid. Stir, cover with plastic wrap and stand at room temperature 8-24 hours, in a dark place. Cover with lid and refrigerate up to 2 weeks. She served it on a breakfast quiche or would be great on fruit or anything you'd use sour cream with.
2 cups heavy whipping cream
4 T. low fat buttermilk
Combine in a glass jar with lid. Stir, cover with plastic wrap and stand at room temperature 8-24 hours, in a dark place. Cover with lid and refrigerate up to 2 weeks. She served it on a breakfast quiche or would be great on fruit or anything you'd use sour cream with.
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