Last weekend I tried to make creme fraiche at home with the following recipe:
2 c. heavy cream - not ultrapasteurized
2 tblspns buttermilk
Combine, store in an airtight jar in a warm place for 12 hours and refridgerate to let thicken further.
The results were less than stellar; at the end of the initial 12 hours and as many in the fridge it was nowhere near creme fraiche consistency, but the tast was similar.
I'd like to try it again but not with this recipe so any suggestions for other ones were great. Alternatively, perhaps it's my technique that needs help?
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