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Creme Fraiche

Source: James McNair's Cakes
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Active Time:  5 Minutes
Total Time:  30 Hours 5 Minutes
  Makes about 2 cups, for 16 servings
During storage, unpasteurized fresh cream develops a distinct flavor that is slightly sour yet sweet, mellow, and a bit nutty. Many markets now sell a cultured version, which is known as Creme Fraiche.
2 cups heavy whipping cream, preferably not ultrapasteurized
1/4 cup buttermilk
Other necessary recipes:
Dundee Cake
In a saucepan, combine the heavy cream and buttermilk. Place over low heat and heat just until the mixture is no longer cool, 85 to 95 degrees F.

Pour the mixture into a jar or other container, cover partially, and set aside at room temperature until it is thickened to a spoonable consistency and tastes slightly nutty; it may take several hours on a hot day or up to 2 days during cold weather.

Stir the thickened cream to smooth it, cover, and refrigerate for at least 24 hours or for up to 2 weeks. The cream will continue to thicken during refrigeration. Spoon off or stir in any watery liquid that separates during storage.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups, for 16 servings
Calories: 208
Fat. Total: 22g
Protein: 1g
Carbohydrates, Total: 2g
Sodium: 30mg
% Cal. from Fat: 95%
Cholesterol: 82mg
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