Cooking Hint of the Day - Creme Fraiche : LUSENET : Cooking & Crafts : One Thread

You have probably recently seen recipes or watched Martha Stewart use creme fraiche [pronounced: krehm FRESH] instead of sour cream. Itís richer tasting and wonít break when blended with hot foods, like sour cream tends to do. It is hard to find if you don't live a large city, but here is how to make your own:

To make your own, combine 1 cup heavy cream, 2 T. buttermilk, and 2 t. lemon juice in a glass bowl.

Cover and let stand at room temperature for up to 24 hours, until thickened. It can keep up to a week in the refrigerator. Youíll want to cover it tightly.

-- Karen (, March 22, 2002

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