Lemon Scented Creme Fraiche

// November 18th, 2009 // Food, Sauces

Lemons
salt and pepper
creme fraiche

You can make creme fraiche:
Combine 1 cup of heavy cream, and 1 T. buttermilk.
Put in a non reactive container, and let sit at room temperature for 24-36 hours, until thickened. Refrigerate. This will keep for a week to 10 days.
If you don’t have the time to make it you can purchase it in a specialty food store, or substitute sour cream.

3 Responses to “Lemon Scented Creme Fraiche”

  1. Renee says:
    November 22, 2009 at 11:25 am

    If a recipe calls for buttermilk, can I use sour cream to substitute. One morning,I wanted to make banana bread with my really ripe bananas, but I found that all the recipes I had called for buttermilk. otherwise, is there something that I can use to substitute?…because frankly, I didn’t have sour cream just lying around in my fridge either :)

  2. admin says:
    November 22, 2009 at 3:59 pm

    no don’t use sour cream…u can make a quick form of buttermilk by combining 1 cup skim milk and 1T. lemon juice…let sit 5 minutes and voila..LOL VERY easy substitution…..

  3. Renee says:
    November 22, 2009 at 6:42 pm

    WOW…who knew??…thanks!!!! now I won’t have to skip recipes anymore!!!

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