CREME FRAICHE (SALLYE)
Here are two different versions; each one is equally as good.
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- 1 c
- heavy or whipping cream (not ultra pastuerized)
- 1 c
- dairy sour cream
- 2 c
- heavy or whipping cream (not ultra pasteurized)
- 2 tsp
CREME FRAICHE # 1
CREME FRAICHE # 2
1CREME FRAICHE # 1
Place whipping cream and sour cream in small mixing bowl.
Whisk briskly together until thoroughly blended and is a smooth consistency.
Transfer to air tight jar, cover and let stand in warm place until thickened (a minimum of 12 hours)
Once mixture has thickened, remove lid, stir well. Replace lid, then store in fridge in covered container for 36 hours before using.
2CREME FRAICHE # 2
Pour the cream and buttermilk into a large glass jar with airtight lid.
Cover with lid and shake vigorously for 2 minutes until well blended.
Let stand in a warm place still covered until it is thickened (a minimum of 12 hours)
Once mixture has thickened, remove lid, stir well, then replace lid and store in fridge at least 24 hours before using.
3NOTE: creme fraiche will keep in fridge 7 to 10 days.