| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sour cream |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
1. In a small bowl, thin the sour cream with a little cream. Combine the
remaining cream with the sour cream mixture in a small saucepan. Gently
heat to no more than 90 degrees F., to take off the chill. 2. Pour into a
clean glass jar cover loosely, and let thicken at room temperature for 4 to
12 hours. (It will probably take about 4 hours to thicken in a warm room).
Cover the jar tightrly and refrigerate. As I recall, Creme Fraiche will
have the consistency of sour creme when throughly chilled.
Recipe By : RUBYdakoda
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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