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August 7, 2007 / Tony

Homemade Creme Fraiche

Creme fraiche is heavy cream that has been soured by bacteria.  Yes, that means it is basically sour milk.  It is lighter than sour cream and thicker than buttermilk.  It has a wonderfully zangy flavor-tarter, sharper, and more complex than sour cream or buttermilk.  Don’t be scared off by the preparation of this dish, trust me, it will be safe and delicious, especially on Raspberry Cake with Marsala, Creme Fraiche, and Raspberries

Homemade Creme Fraiche

1 cup whipping cream

2 T buttermilk

Combine the ingredients in a glass bowl and let sit out at room temperature (at least 70 degrees) for 8 to 24 hours.  The resulting mixture should be very thick.  Stir well and refrigerate for up to 10 days. 

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