Try
Make Crème Fraîche (in One Easy Step!)
16 servings
分量5 minutes
調理時間12 hours 5 minutes
総時間材料
1 pint (16 oz) heavy cream
2 Tbsp (1 oz) cultured buttermilk or Greek yogurt
手順
Combine buttermilk or yogurt and heavy cream in a non-reactive container. Using cold cream actually worked better. It made for a thicker, creamier result.
Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. (Using yogurt produces a thinner version, so can leave for up to 36 hours.)
Store in the refrigerator for up to 2 weeks. Mixture will continue to thicken once you place it in the fridge.
メモ
“We found one tablespoon of buttermilk per cup of cream (that's a 1:16 ratio) to strike the best balance.
Your crème will keep for around seven to 10 days.”
Other uses
“Stir a little into pan sauces, soups or mashed potatoes—it tolerates heat better than milk or cream, and adds a richness and nutty flavor—or mix with lemon and herbs to serve with fish fillets.
“My favorite use to date: stirring it into scrambled eggs before cooking. Simply out of this world.”
栄養
サービングサイズ
Makes 2 cups
カロリー
102 kcal
脂肪総量
11 g
飽和脂肪
7 g
不飽和脂肪
0 g
トランス脂肪
-
コレステロール
34 mg
ナトリウム
12 mg
炭水化物総量
1 g
食物繊維
0 g
糖質総量
1 g
タンパク質
1 g
16 servings
分量5 minutes
調理時間12 hours 5 minutes
総時間