Instant Crème Fraîche,
Unsweetened:
Stir in 3 tablespoons yogurt to a small container
of sour cream. Use right away.
Cultured Crème Fraiche: (make
at your own risk)
Recipe #1:
Combine 1 cup whipping cream and 2 tablespoons
buttermilk in a glass container;
Or, 1 cup heavy cream, 1 teaspoon fresh lemon juice and 1
tablespoon buttermilk;
Or, (sweetened): 1 cup heavy cream, 1 tablespoon maple
syrup, 1/2 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice and 1
tablespoon buttermilk
Combine the ingredients in a small glass jar. Cover it loosely and let it sit in
a warm place for 4 to 24 hours (depending upon the warmth of the environment).
When the cream has thickened to the consistency of sour cream, stir before
covering and then refrigerate. It will keep for a week there.
Recipe #2:
2 cups heavy cream and 2 tablespoons buttermilk or sour cream
Heat the cream over low heat to 100'F. Add the buttermilk or sour milk and mix
well. Put in a covered jar and let sit at room temperature for 6 to 8 hours.
Refrigerate at least 24 hours before serving. Can be kept in refrigerator for
2-3 weeks
