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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
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