Cultured Cream (Creme Fraiche) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 340ml/12fl oz | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 225ml/8 fl oz double cream | 125ml/4 fl oz sour cream or buttermilk | |
| 1 | Mix the cream and the sour cream/buttermilk in a bowl. Cover the bowl and let the mix stand at room temperature for about 5 to 6 hours, until it has thickened and tastes slightly acid. Refrigerate until required; it keeps for up to 1 week. Serve with desserts, or stir a little into soups and sauces, or use as directed in recipes. |