Make Crème Fraîche (in One Easy Step!)

• porcje: 16 servings
• czas aktywny: 5 minutes
• całkowity czas: 12 hours 5 minutes

Składniki

1 pint (16 oz) heavy cream

2 Tbsp (1 oz) cultured buttermilk or Greek yogurt

Wskazówki

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.

Notatki

“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.”

Wartości Odżywcze

• Wielkość Porcji: Makes 2 cups
• Kalorie: 102 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 34 mg
• Sód: 12 mg
• Węglowodany Całkowite: 1 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 1 g
• Białko: 1 g